Chocolate-Vanilla Swirl Cookies from Baking for All Occasions by Flo Braker: Vanilla Dough: 2-3/4 cups cake flour 1 cup plus 2 tablespoons powdered sugar 1/4 teaspoon salt 8 ounces unsalted butter, softened 1 teaspoon pure vanilla extract. All rights reserved. Add the egg and beat until smooth. Recipe by Bakerita | Gluten-Free, Dairy-Free, Paleo & Vegan Baking. They are the perfect combination of delicious, fun to make, and unique enough to stand out in a sea of chocolate chip cookies recipes. Roll out the chocolate and vanilla dough separately, into a rectangular-ish shape roughly the same size. Return the other half of the dough to the mixing bowl. Home » Cookies » Chocolate Pinwheel Cookies. Wrap in plastic wrap and refrigerate. Add the Read More. Leave this dough between the plastic wrap pieces, then repeat with the chocolate dough somewhere else. This production 'secret' allows us to seal in the freshness and bring you wholesome, quality foods, just as nature intended. Lay about 1/2-inch apart on parchment-lined baking sheets. Freeze the dough before slicing. Pretty to look at, delicious to eat. Melt in the mouth, chocolate, vanilla, and hazelnut vegan shortbread swirl cookies. Whisk cocoa powder, remaining 1 cup flour, … The possibilities are endless! The key to getting good, defined pinwheel swirls is always working with cold dough. With a hand held mixer beat the butter until smooth in a large bowl. Wrap in plastic wrap and transfer to the refrigerator. Whisk 1⅓ cups flour and ¾ tsp. Slide the sheets of dough/parchment sheets onto a baking sheet, and refrigerate until firm, about 2 hours or overnight. Repeat this with a piece of the Chocolate Dough. Later, add in the eggs one … Add the flour mixture and beat on low until just combined. These vanilla and chocolate swirl cookies aren’t only cute but also really tasty. For a spiral cookie: Put 1 of the chocolate doughs on the workspace and remove the top sheet of parchment. They look beautiful and you can keep a roll in your fridge or freezer, ready to slice 'n bake! Brush lightly with a little cold water. Gradually … Paint a thin layer of fruit jam on top of the dough before rolling for a jam-filled pinwheel. Stop mixing and scrape down the sides of the bowl. Snatched up by my kids, there are usually only a few crispy shards remaining by the time I’m ready for something sweet. 23. Place the chocolate rectangle on top of the vanilla rectangle, then cut the stack in half crosswise to create 2 pieces, each about 3 1/2" x 5". We’ll chill three times in this recipe: Because there’s so much chilling involved, these are perfect cookies to break up and make over several days (or weeks – or months!). 9 ingredients. Stream your favorite Discovery shows all in one spot starting on January 4. Chocolate pinwheel cookies are as soft and delicious as they are fun to make. Brush the surface of the dough lightly with cold water. Stack the dough on top of each other (it does not matter which flavor is on top). For the vanilla dough: Mix the 2 sugars and the salt together in a medium bowl. Recipe Intro From misspetel. Take care to lining up the edges of the dough. Put the chocolate biscuit dough on top of the vanilla dough and spread it and cover the top on the vanilla dough; Use the clingfilm to lift the dough from the cake tin and put it on a work surface. They look beautiful and you can keep a roll in your fridge or freezer, ready to slice 'n bake! My brother found this random ass video through his app on his phone "Vine Tube" so i had to upload it!!! Lightly press to smooth and seal the doughs together. Fret not: it’s easy! Using an electric mixer, beat butter until light and fluffy, about 3 minutes. 1 cup unsalted butter, (2 sticks), room temperature, 1 cup unsalted butter, (2 sticks) room temperature. Trust us though, these pinwheel cookies are absolutely worth the wait! … Bake until vanilla dough is slightly golden, 9 to 11 minutes. That's why we manufacture our products using time-honored techniques, like grinding whole grains at cool temperatures with a traditional stone mill. Cool cookies on a wire rack. Add the flour, cocoa powder and salt and mix until just combined. Beat butter at medium speed with an electric mixer in a large mixing bowl until creamy. Using an electric mixer, beat butter until light and fluffy, about 3 minutes. Roll out one strip of vanilla dough between two sheets of parchment paper, into a roughly 6-by-7 inch rectangle. Bake the cookies for 7 minutes, then switch the pan positions and rotate. Meringue cookies, in any shape and any flavour, are always the first treat to disappear from the holiday cookie plate. But you can use this dough rolling technique to make any combination of colors or flavors! Shortbread cookies are one of my favorite cookies – they’re simple, but oh so good! I think the process of rolling up the pinwheel cookies can be a little intimidating for some people. Just like last year, we’re helping to raise funds for Cookies for Kids’ Cancer, a nonprofit organization dedicated to raising funds for research to develop new, improved, and less toxic treatments for pediatric cancer. Chill the dough again after rolling up into a pinwheel. Keep dough frozen until ready to slice and bake. Gradually add the flour, mixing slowly until blended. Repeat with remaining strips of dough to form 4 logs. A small-batch version of our family favourite, these Chocolate Swirl Meringue Cookies are festive and fun. Refrigerate logs for 1 hour, then remove from refrigerator and roll each log on the counter several times to prevent the bottom from flattening. Mix in egg, Don't miss a new recipe! Stick with just vanilla dough and a little food coloring for some festive cookies (red and green for Christmas, red and blue for 4th of July, etc). 4. Place the dough in a separate bowl. This year, rather than share a brand new recipe, I’m giving a little revamp to an old recipe. They are rich and buttery, with a classic combination of vanilla and chocolate. Place the halves between 2 pieces of lightly floured … Preheat oven to 375°. Beat in egg, milk and extracts. Our recipe makes a full batch of nearly 5-dozen delicious pinwheel cookies from scratch, using simple steps that are easier to follow than most recipes, although it does require a bit of patience. Chocolate Dough. Peel off the top sheet of parchment paper from each dough and flip the vanilla dough over onto the chocolate dough. In another small bowl, whisk the egg and mint extract and set aside. A lifetime of memories rolled up into perfect chocolate pinwheel cookies. With a hand held mixer beat the butter until smooth in a large bowl. Enter your email address to receive new posts and updates directly in your email box: Silicone Baking Mat - Set of 3 Half Sheet, Lactation Cookies (Oatmeal Chocolate Chip). And here’s some step-by-step photo instructions, because a picture is indeed worth a thousand words. Beat in the egg yolk, cooled chocolate, and vanilla extract until fully combined. Trim any uneven edges with a sharp knife. Place a sheet of vanilla dough on the workspace, and remove top sheet of paper. Cream the shortening and sugar in a large bowl with an electric mixer. salt in a medium bowl. Roll the whole way and press the edge down to seal. Cut each dough in half and stack one half vanilla dough on top of one-half chocolate dough so that the straight cut edges line up (Image 1). Place the halves between 2 pieces of lightly floured parchment or waxed paper. 2. Pinwheel cookies are one of those recipes that seems a lot harder than it really is — in reality, these are pretty darn easy. Set 1 piece on top of the other and then turn the dough, to have the long side facing you. Cut the dough in half again and set 1 piece on top of the other. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Bake until just golden - not too dark you'll lose the definition of the spiral, about 14 to 16 minutes. I love the combination of the vanilla and chocolate and they weren’t too sweet. Cool for 10 minutes on the baking sheet and then transfer to a … Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved. Use a knife to cut the dough into a rectangle, roughly 6 inches by 7 inches. Transfer to the freezer for 2 hours, or up to 3 months. These pinwheel cookies have a delightful old fashioned look that is totally cute but very tasty, too! Using the bottom piece of the paper to lift the dough, place the vanilla dough on top of the chocolate dough. Add eggs, one at a time, beating after each addition, followed by the vanilla. Form the chocolate dough into a 4 by 4-inch square, wrap in plastic wrap, and place both chocolate and vanilla doughs into the refrigerator for 30 minutes (or up to 3 days). A little soft in the middle. 2 ounces unsweetened chocolate, finely chopped. Form into rectangles, wrap in plastic wrap, and chill for at least 30 minutes. They’re an obsession for everyone who knows me. Add in sugar and beat an additional 2 minutes more. On a piece of parchment or clean work surface, flatten one piece of Vanilla Dough into a 7" x 5" rectangle. Lift the long edge of the dough up from the counter using a bench scraper or spatula. I’ve been known to keep a few rolls of these in my freezer at all times, just in case the cookie bug strikes! Mix the melted chocolate into the dough just until combined. The dough is mixed together in a mixer, like any standard cookie dough. Divide the dough in half. Instead of adding 2 tbsp of cocoa powder to half the dough you add 2 tsp of ground cinnamon and that’s it. Peel off the top sheet of parchment paper, then roll the dough into a log. ! Sift together flour, baking powder, and salt in a large bowl. Stack strips on top of each other to form a stack 6 layers high, alternating vanilla and chocolate (Image 3). Chocolate and vanilla, rolled into one. While mixing, add the cocoa mixture, and continue beating until lightly colored and fluffy, 1 to 2 minutes. Remove the top piece of paper. The dough can be refrigerated at each step for quite a while, and the final rolled dough can even be frozen for months. 5. 3. Or how about adding coconut extract and flakes of coconut to the vanilla dough? I first shared this recipe back in 2012, and I’ve had a lot of requests for step-by-step photos since then. Maybe some orange zest in the dough and cranberry jam? Trim the edges on the layered doughs with a pizza cutter using a ruler or other straight edge as a guide. Sign up for the Recipe of the Day Newsletter Privacy Policy, Peanut Butter Brownie Swirl Cookies Recipe, Chocolate Chip Peanut Butter Swirl Cookies Recipe, Mocha Swirl Peanut Butter Toffee Cookies Recipe. Turn the dough out of the bowl, divide in half. Take care to line up the edges of the 2 doughs and trim as needed. Vanilla Chocolate Swirl Cookies | Walking On Sunshine Recipes Repeat with a strip of the chocolate dough. Using the edge of the paper as a guide, roll the doughs into a tight cylinder, 2 inches wide. Stop mixing and scrape down the sides of the bowl. Then slice the dough into cookies … Position the sandwiched doughs with the long edge facing you. Wrap in plastic wrap, and refrigerate for 2 hours before slicing. Remove the top parchment. Here on Bunsen Burner Bakery, I share kitchen experiments focusing on decadent desserts and quick weeknight dinners. Do same to the chocolate dough and flip the chocolate dough on top of the vanilla dough. It was high time to give my favorite cookies the attention they deserve! My absolute most favorite cookies ever are my grandmother’s pinwheel cookies. Recipe by Bakerita | Gluten-Free, Dairy-Free, Paleo & Vegan Baking. I always like mine as chocolate and vanilla swirls, just the way my grandmother made them. (And there’s a really great chewy chocolate mint cookie recipe on the other side of that link too, in case you need a little extra motivation to click.). 9 ingredients. Stand out in a boring sea of chocolate chip cookies with these stunning beauties! Add the egg mixture and beat until smooth. This recipe for Chocolate Vanilla Swirl Icebox Cookies makes tons of cookies that are perfect for holiday baking. So mesmerizing! This recipe for Chocolate Vanilla Swirl Icebox Cookies makes tons of cookies that are perfect for holiday baking. Make the dough ahead of time and freeze for up to a month to make sure you’re never without cookies! Start to roll the dough away from you, carefully rolling both sides of the dough. Place 1 of vanilla doughs on the work space. Thanks for stopping by -- I hope you find something delicious! Chocolate Vanilla Swirl Cookies. 6 Comments; I’m excited to kick off my #Choctoberfest recipes with this scrumptious recipe for shortbread cookies! This ensures the dough will slice well without squishing. Brush dough lightly with cold water. Continue to bake until the cookies are set on the edges, dry on the bottoms, and light golden in color on the vanilla part, about 8 to 10 minutes. In a large bowl, cream together the butter and both sugars until light and fluffy, about 3-5 minutes. Preheat oven to 350 °F and line a baking sheet with parchment paper. They taste fantastic and a definite must make! Roll into a 10 by 12 by 1/4 inch rectangle. Evenly position racks in the oven, and preheat to 325 degrees F. Slice the dough crosswise into 1/4-inch thick cookies. Chocolate & Vanilla Swirl Shortbread Cookies. Chocolate pinwheel cookies are as soft and delicious as they are fun to make. © 2020 Discovery or its subsidiaries and affiliates. Roll the biscuit dough with a rolling pin until quite thin; When the dough is ready use your hands to roll the biscuits, tightly, into a log shape. Roll out the vanilla dough between two sheets of plastic wrap until it is about 12 inches long and 6 inches across (this is a rough measurement, just do it until it looks like a good-sized rectangle that's only about 1/4-inch thick). They look beautiful and you can keep a roll in your fridge or freezer, ready … 2-1/4 cups cake flour Combine flour and baking powder; gradually add to … Wrap in plastic and refrigerate for 1 hour. This helps the dough keep its round shape — don’t forget to roll it a few times to ensure the bottom doesn’t flatten! These swirl cookies are a perfect example of how the ingredients can become the décor. Chill the dough after mixing together. For the chocolate dough: Whisk the sugar, cocoa, salt in a medium bowl. Cut stacked dough into 3-inch widths (Image 2). Roll both doughs into a log and then refrigerate again for 01 hour. Remove top sheet of paper, and use the bottom piece of the paper to lift the dough onto the chocolate dough. Working with the short edge facing you, cut the layered dough in half vertically. Once it comes together, split the dough in half and add melted chocolate to one half. Repeat with remaining 2 sheets of dough. In a large bowl, mix together butter and sugar until light and fluffy. Put 1 of the chocolate doughs on the work space and remove the top sheet of parchment. Using a sharp knife, slice dough into 1/4-inch thick slices and place 1 1/2 inches apart on the prepared baking sheet. At Bob's Red Mill, we know that you can't rush quality. A little crispy along the edges. Swirl cookies! The other combination that works lovely with this same method is vanilla and cinnamon. For a little refresher, CLICK HERE to learn a little more about the organization, my own research background in pediatric cancer, and why you should consider donating to this great charity! Directions. Don't forget to leave a rating or a comment and share your recipe photos on Instagram - tag @bunsenburnerbakery! Gradually add the flour, mixing slowly until blended. Enter your email address to receive new posts and updates directly in your email box: I'm Julie, a full-time scientist who enjoys baking when I'm not in the lab. Using a double boiler or a microwave on low power, melt the chocolate, stirring until smooth. Then refrigerate. 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