|The Joy of Cookies
by Sharon Tyler Herbst
My husband is a self-professed “boring” eater. The plainer the better.
Therefore, it is no surprise that his favorite holiday cookie is the Pinwheel: a simple sugar cookie / chocolate cookie dough rolled together to present a colorful, plain cookie.
Of course, such a simple cookie requires the finest ingredients. Creamy butter, pure vanilla, and dutch cocoa.
Ingredients (vanilla cookie):
- 1 cup butter, softened
- 1.5 cups sugar
- 1/4 teaspoon salt
- 2 teaspoons vanilla
- 1/2 cup sour cream
- 2 cups flour
Ingredients (chocolate cookie):
Same as above except ….
- increase sugar to 2 cups
- decrease flour to 1.75 cups
- add 1/2 cup cocoa to the flour
Directions (do twice… once for vanilla cookies and once for chocolate):
- Beat butter, sugar, salt and vanilla together until light and fluffy.
- Add sour cream and flour mixture alternatively in 3 additions, blending well after each.
- Divide each dough in half (you will now have a total of FOUR batches).
- Place one batch on a piece of wax paper – top with a second piece of wax paper – and roll out into a 1/4 inch square
- Do this for all four pieces of dough – then refrigerate approximately 30 minutes.
- Take out two batches of dough at a time – one chocolate and one vanilla.
- Take wax paper off tops of both.
- Place one uncovered side on top of the other.
- Remove the top piece of wax paper.
- Slowly roll the two doughs together, creating a pinwheel design.
- Place rolled dough in refrigerator while you assemble the remaining two batches.
- When ready to bake…. take rolled dough out of refrigerator and cut into 1/4 inch slices.
- Place on prepared cookie sheet.
- Bake at 350 for approximately 10 minutes.
This post is part of BethFishRead’s Weekend Cooking Link-Up. For more delicious recipes, please visit her weekly blog feature.