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Thursday, 30 July 2015

Basic Chocolate Pinwheel Cookies


Doctor told me to bed rest, but the thing is I can't sit down and do nothing. I gotta keep moving, but I am no longer taking orders or bake large amount due to the baby coming out soon. Will be back baking once my confinement is over. 


My recent bake for today, as I supplies cookies for a cafe boutique nearby my area. I would like to make a little change on my normal daily cookies. Wanted something different this time. And I wanted to share also with my friends this simple, delicious pinwheel cookies recipe. It's crispy, crunchy and also light. 

This pinwheel cookie might look a lot of jobs to deal with. Because I like a quick, simple, hassle free method; but I can't seem to resist this one. And my little Abraham was excited over it. So I should give it a try over it. 

Pinwheel Cookies 

1 cup butter, softened
2 cups sugar
1/2 cup packed brown sugar
2 eggs
3 teaspoons vanilla extract
3-3/4 cups all-purpose flour
2 teaspoons baking powder
1/8 teaspoon salt
1/4 cup baking cocoa




Method: 
Directions
In a large bowl, cream butter and sugars until light and fluffy. Add the eggs, one at a time, beating well after each. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to the creamed mixture and mix well.
Divide dough in half; add cocoa to one portion. Divide each portion in half. On a baking sheet, roll out each portion between waxed paper into a 12-in. x 10-in. rectangle. Refrigerate for 30 minutes.
Pic credit to sugarwinzy

Remove waxed paper. Place one chocolate rectangle over a plain rectangle. Roll up tightly, jelly-roll style, starting with a long side; wrap in plastic wrap. Repeat with remaining dough. Refrigerate for 2 hours or until firm. Unwrap and cut into 1/4-in. Slices.
Place 2 in. Apart on lightly greased baking sheets. Bake at 350° for 10-12 minutes or until set. Remove to wire racks to cool. Yield: 6 dozen.

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