PINWHEELS

Ingredients:

v     Vanilla Cookie Dough:

q       ½ cup confectioners’ sugar

q       1 ½ sticks unsalted butter

q       ½ tsp salt

q       1 ½ tsp vanilla extract

q       1 ½ cups unbleached all purpose flour

In a medium-sized mixing bowl, cream together the sugar, butter, salt, and vanilla. Add the flour, stirring to make a cohesive dough. Flatten the dough into a disk, wrap it in plastic wrap, and refrigerate until you’re ready to use it.

v     Chocolate Cookie Dough:

q       ½ cup confectioners’ sugar

q       1 ½ sticks unsalted butter

q       ½ tsp salt

q       1 ½ tsp vanilla extract

q       ¼ cup unsweetened cocoa

q       1 ¼ cups unbleached all purpose flour

Egg White Glaze:

q       1 large egg white

q       1 tablespoon water

 

Wisk together the egg white and water until very slightly foamy. Refrigerate until ready to use.

 

 

~Place a piece of parchment paper or waxed paper on your work surface. Lay one piece of dough on the parchment and roll it into a 9 x 12-inch rectangle. Set it aside.

~Use another piece of parchment or waxed paper; roll the other piece of dough just slightly smaller than the first, into an 8 ½ x 11 ½ inch rectangle. Brush the egg white glaze over the larger piece of dough. Place the smaller piece of dough on top of the larger piece, using the parchment to transport.

~Starting with a long edge, use the parchment to help you gently roll the stacked doughs into a tight log, with no gaps. Press the edge to seal, then wrap the log in plastic wrap or parchment, and freeze until firm.

~Preheat oven to 350F. Lightly grease or line with parchment two baking sheets.

~Remove dough from the freezer, unwrap it, and place it on a clean work surface. Let it thaw for 15 minutes. Use a sharp knife to gently cut the log into ¼ inch slices. If the dough becomes too soft to handle, place it back in the freezer briefly. Transfer the cookies to the prepared baking sheets.

~Bake the cookies for 12 to 14 minutes, or until they feel firm. Remove them from the oven and transfer to a rack to cool.

 

This recipe is just a tad harder but I still think everyone can do it!

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