"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chocolate Pinwheel cookies Recipe

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This recipe for Chocolate Pinwheel cookies, by , is from Leo Favorite Recipes 2018, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mom

Category:
Category:

Ingredients:  
Ingredients:  
See my Christmas sugar cookie recipe - make one batch of dough.
Cocoa powder equivalent (see can for equivalent for 2 squares unsweetened chocolate including the canola oil)

Directions:
Directions:
Make one batch of my Christmas sugar cookie dough. Divide into two pieces. Add the cocoa mixture to one of the pieces. Wrap separately in plastic wrap and chill overnight. Roll the white dough into a 9 X 13 oblong piece. Do the same for the Chocolate piece. Lay the chocolate piece on top of the white dough. Starting on the long side of the piece, gently roll into one log, taking care not to crack the dough. Roll again in plastic wrap and chill again for at least 2 hours. Heat oven to 400 degrees. Cut 1/8 inch thick slices and lay on cookie sheets lined with parchment paper or silicone pads. Bake 8 to 10 minutes.

Number Of Servings:
Number Of Servings:
2 dozen
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
If you chill the dough a third time on the cookie sheets the cookies will not spread on the cookie sheet. These can be sprinkled with chocolate sprinkles or add a chocolate chip in the middle before baking. These store and travel well.

 

 

 

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