Christmas Pinwheel Biscuits
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Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 4 h. 57 min.
Ready in
Ingredients
for
8
- Ingredients
- 5.333 cups all-purpose flour
- 1 tsp Baking powder
- 1 tsp salt
- 2 cups unsalted butter (at room temperature)
- 2 cups sugar
- 2 large eggs (at room temperature)
- 1 Tbsp pure vanilla extract
- ½ cup unsweetened cocoa powder
Product recommendation
Dough can be frozen for up to one month. Do not recommend freezing cookies. Cookies will keep in an airtight container on the counter for up to one week.
Use your imagination - basic recipe can be used for many designs and shapes.
Preparation steps
1.
In a large bowl, sift flour, baking powder and salt together. Set aside.
2.
In a separate large bowl, using and electric mixer set on medium speed, beat butter and sugar together until fluffy and light. Beat in the eggs one at a time, followed by the vanilla. Add the flour mixture and mix to thoroughly combine. Scrape down the sides of the bowl with a wooden spoon and continue mixing.
3.
Divide the dough in half. Knead cocoa into one portion of the dough. Divide the chocolate and vanilla dough in half. Form each of the 4 portions into a rectangle, and wrap each portion in plastic wrap, refrigerate for 2 hours or overnight.
4.
For checkerboard cookies: Remove dough from refrigerator, allow dough to soften slightly on the kitchen counter (about 15 to 20 minutes). On parchment paper, using a floured rolling pin, roll one portion of the chocolate dough and one portion of the vanilla dough into 1/2-inch thick, 12 x 5-inch rectangles. Cut out a total of (9) nine 1/2-inch wide strips from each dough portion (pizza wheel works great). Form checkerboard logs by alternating vanilla, chocolate and vanilla strips side by side, reversing the pattern for the next two layers, logs will be three strips high (see finished cookie design). Wrap log in plastic and refrigerate until firm, at least 2 hours.
5.
For pinwheel cookies: Divide remaining dough portions in half. On a sheet of parchment paper, roll one portion of chocolate dough and one portion of vanilla dough, into equal separate rectangles. Invert the chocolate dough onto the vanilla dough or vice versa. Refrigerate the dough for about 15 minutes to firm it up. Once firm, starting with the long side, tightly roll the rectangles together, jelly-roll style, to form a log. Wrap in plastic and refrigerate for at least 2 hours.
6.
For twist cookies: With remaining dough, shape each portion into a 12-inch long log. Cut each log into 6 equal pieces. Using your hands, roll each piece into a 12-inch long rope. Place a chocolate rope and a vanilla rope side by side and carefully twist together 8 to 10 times. Press ends lightly to seal. Repeat with remaining dough. Cover with plastic wrap and refrigerate for at least 2 hours.
7.
Preheat oven to 350º F. Line baking sheets with parchment paper.
8.
Using a sharp knife, slice the checkerboard and pinwheel logs into 1/4-inch thick slices. Place on prepared baking sheets 1-inch apart. Cut each twisted rope into 2 1/2-inch pieces. Bake cookies, in batches, for about 12 minutes or until firm and golden brown along the edges. Do not overcook or you will lose the color contrast. Cool on the baking sheet on a wire rack for 10 to 15 minutes. Transfer cookies to wire rack and allow to cool completely. Serve.
