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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Avis's Pinwheel Cookies Recipe

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This recipe for Avis's Pinwheel Cookies is from The Hampton Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
½ c. shortening (I used butter)
½ c. sugar
1 egg yolk
1 egg white, beaten until foamy
½ tsp. vanilla
3 tablespoons milk
1 ½ c. flour
½ tsp. baking powder
¼ tsp salt
1 square melted unsweetened chocolate (I used bittersweet)
Directions:
Directions:
Cream shortening and add sugar gradually. Add egg yolk and milk. Mix together dry ingredients and add to butter/sugar mixture. Divide dough in half and add chocolate to one half. Roll out the doughs to the same-size rectangle. Brush the vanilla rectangle with a thin layer of egg white wash. Place the chocolate dough on the white dough and roll like a jellyroll. Allow to stand in ice box until cool and firm. Cut into slices and bake on greased baking sheet—I use parchment paper to line the baking sheet instead of greasing it--in a 350 degree oven until vanilla edges are slightly browned.
Personal Notes:
Personal Notes:
This is a little fiddly, but a favourite at Christmas. The recipe doesn't have much info about how to actually "roll like a jellyroll". The trick to rolling out the dough is to draw a rectangle on a sheet of wax paper for each of the doughs and contain the rolled-out layer within that area, patching as needed. Place a piece of plastic wrap--or opened clear plastic bag--on top of the dough to keep it from sticking to the rolling pin. Once you have both rectangles ready, flip over the chocolate rectangle, still attached to the waxed paper, and roll it up loosely. The bottom edge of the chocolate rectangle will be exposed. Brush the vanilla roll with some egg white wash, which helps the layers stick together. Align the long edge of the chocolate with the long edge of the vanilla rectangle and simply unroll the chocolate layer from its attached waxed paper on top of the vanilla layer. Trim off any misalignment. Brush the chocolate layer with egg white wash. With the long edge in front of you, lift up the wax paper from bottom of the vanilla layer, rolling the chocolate/vanilla rectangle together, removing the wax paper from the vanilla layer as you go. Be sure to squeeze tightly to avoid any air pockets that will appear as gaps once the cookies are formed.

 

 

 

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