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Pinwheel Cookies

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Ingredients
  Flour 2 1⁄4 Cup (36 tbs)
  Baking soda 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Butter 4 Ounce, softened (1 Stick)
  Sugar 1 Cup (16 tbs)
  Eggs 2 (At Room Temperature)
  Vanilla extract 1 Teaspoon
  Baking unsweetened chocolate square 1 Ounce, melted (1 Square)
  Lemon extract 1 Teaspoon
Directions

1. In a small bowl, combine flour, baking soda, and salt. Stir or whisk gently to blend.
2. In a medium bowl, with an electric mixer on medium speed, beat butter and sugar until light and fluffy. Beat in eggs and vanilla.
3. Add flour to butter-sugar mixture and blend well. Divide dough in half between 2 bowls. Stir chocolate into one half; stir lemon extract into the other. Cover each bowl and refrigerate at least 1 hour, until firm.
4. Roll out each piece of dough between 2 pieces of wax paper into an 8 x 12-inch rectangle. Place 1 rectangle on top of the other and roll up from a long side into a 12-inch roll. Wrap in wax paper and refrigerate until firm, at least 2 hours.
5. Preheat oven to 350°F. Using a sharp knife, cut dough into 1/4-inch slices. Arrange about 3 inches apart on ungreased baking sheets. Bake 8 to 10 minutes, until lightly browned. Let stand 5 minutes, then remove to a rack and let cool completely.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Snack
Method: 
Baked
Ingredient: 
Lemon

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