Two-tone Pinwheels
Make big batches to enjoy now, freeze for later, swap at cookie exchanges, or give as Hostess gifts.
Ingredients
1 1⁄2 cups unsalted butter
1 cup icing sugar
1 tsp vanilla extract
1 tsp almond extract
1⁄4 tsp salt
3 1⁄4 cups all-purpose flour
1⁄3 cup cocoa powder
Preparation
- Using an electric mixer, beat butter with icing sugar, vanilla extract, almond extract, and salt in a mixing bowl. Gradually beat in flour until just mixed.
- Remove half the dough and set aside. Sprinkle cocoa powder over remaining half. Gently beat (if using a paddle attachment), or knead until evenly mixed.
- Divide each half into 2 pieces to make 2 chocolate and 2 vanilla halves. Between sheets of parchment paper, flatten each piece into a large rectangle, approximately 9 1⁄2” in length. Remove the top piece of parchment from each and invert the chocolate rectangles over the vanilla. Gently press together, and remove the top piece of parchment from the chocolate.
- Starting at the long end, tightly roll each stack into logs, peeling the dough from the bottom parchment as you go. Wrap each log in plastic and refrigerate 1 hour, until well chilled (or freeze up to 2 months).
- When ready to bake, preheat oven to 350° F (175° C). Unwrap logs and slice into 1⁄4” thick rounds. Spread out on parchment-lined Sheet Pans.
- Bake, one sheet at a time, for 15–20 minutes, until edges are lightly browned. Cool completely on a cooling rack.
Nutritional Information
Per serving: Calories 100, Fat 6 g (Saturated 4 g, Trans 0 g), Cholesterol 15 mg, Sodium 10 mg, Carbohydrate 9 g (Fibre 0 g, Sugars 3 g), Protein 1 g.
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