PINWHEEL COOKIES

By jarren

Ingredients

• 1 cup butter, softened
• 3/4 cup sugar
• 1 tsp vanilla
• 1/4 tsp salt
• 2 cups flour
• 3 tbsp cocoa powder
• 1 egg

Details

Servings 45
Preparation time 30mins
Cooking time 66mins

Preparation

Step 1

In a large bowl, using an electric mixer, beat butter and sugar until well blended and light in colour, 1-2 minutes. Beat in vanilla and salt. Add flour and mix on low speed until crumbly.

Turn dough out onto a lightly floured surface and knead until dough holds together.

Divide dough in half. Return half of dough to bowl and knead in cocoa.

Divide chocolate and vanilla dough in half. On a well-floured surface, roll each piece into a 6" x 8" rectangle. Place 1 rectangle of chocolate dough on a piece of parchment paper and lightly brush with egg wash. With a spatula, carefully lift vanilla dough and place on top of chocolate dough, making sure the edges are even. Trim to make it even if necessary, seal the edges and light brush again with egg wash.

Using parchment paper, roll cookie dough from the long way, jelly roll style, into a tight cylinder. Wrap dough in plastic wrap and refrigerate for 30 minutes. Repeat with remaining dough.

Preheat oven to 325F. Line baking sheets with parchment paper. Cut rolls into 1/4" slices and bake for 14-16 minutes or until lightly golden. Transfer cookies to a wire rack to cool completely.