Friday, November 20, 2015

Flashback Friday - Pinwheel Cookies


For flashback Friday I want to bring back my recipe for pinwheel cookies.  Snow has arrived and so my thoughts turn to Christmas baking. These cookies are a favorite at our house and are always on the bake list for Christmas. Store them in airtight containers and they will stay nice and soft. They freeze well.
  • 1 cup butter
  • 1 cup white sugar
  • 1/2 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 3 1/2 cups flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 8 tablespoons cocoa (for half of the dough)
  1. Cream butter, and sugars, add eggs, and vanilla, mix well.
  2. Whisk together dry ingredients and stir into creamed mixture until blended.
  3. Divide dough in half and stir in 8 tablespoons cocoa to one half of dough. 
  4. Roll out both doughs and put one layer on top of the other one. I roll the doughs on waxed paper so I can just turn one layer upside down on the other one. 
  5. Cut doughs in half and tightly roll each one up lengthwise ending up with 2 rolls.
  6. Place rolls on cookie sheet and chill thoroughly in the freezer.
  7. Slice approx 1/4" thick, place on parchment lined cookie sheets, and bake at 375º for 10 minutes.
  8. Cool and store in airtight containers.

24 comments:

  1. I haven't eaten these since childhood. Thanks for the memories and the recipe.

    ReplyDelete
  2. JUST like my mom made them....oh Betty...how can I say anything more. Thanks so much...what wonderful memories for me this difficult Christmas....and each time a favorite recipe comes up I think of Mom. After all, isn't that a large part of Christmas...the baking that moms do and did for their children, building memories and tying the family together with warmth and goodness. Thanks

    ReplyDelete
  3. I just had Cookie baking day with my in-laws on Saturday. Guess how many cookies we made in 2 days- are you ready????? 3,700!!!
    Seriously we did. We split them up between our 6 families.
    What a fun day and I don't think I'll have to bake for a very long time!

    ReplyDelete
  4. Wow Cheri..that is a lot of cookies, over 600 each..hope your freezer can hold them all. Good for you!!

    ReplyDelete
  5. oh these look so good. i am getting pretty good at guessing who makes wht before i check who posted and i was right 3 for 3. teehee.
    i made something similar and they were yuck.....now i will try these. if they are yours they can't fail!

    ReplyDelete
  6. Wow, Betty, those pinwheels look fantastic!

    ReplyDelete
  7. These are so pretty! I'd love to try them as I don't believe I've ever tasted one.

    ReplyDelete
  8. These look so pretty on a cookie platter! My sil makes them and sometimes I've been ther recipient of these when we've done our yearly cookie exchange. Great recipe to have on this site!

    ReplyDelete
  9. These look good. I am hoping to make them soon. Thanks for passing along the recipe.

    ReplyDelete
  10. I made these today (some are already out of the oven, some are still baking). My 2 year old just said "They're really good, Mommy!" :o)

    ReplyDelete
  11. flmom..I'm glad you let me know you tried these cookies. The 2 year old knows a good thing when he tastes it!!

    ReplyDelete
  12. Do you know about how many cookies this makes? Just wondering if I;m slicing it right so the cook time is accurate :) Thanks!

    ReplyDelete
    Replies
    1. I haven't ever counted them..I surely will next time:) But I would guess about 3 dozen.

      Delete
  13. The chocolate mixture was way too dry, don't know how to roll it together when it is crumbling. This Mennonite Girl Can't Cook. Didn't work for me!

    ReplyDelete
  14. I tried to make these today, and also found both of the mixtures dry, especially the chocolate one. I did try to mix in an additional teaspoon of butter, which seemed to help a bit. It was difficult to roll the dough - maybe I didn't roll it out thin enough? Was difficult to make, they don't look like in the picture, but I baked them and the taste is delicious. Just wish I had more luck with rolling the two mixtures together. Any suggestions?

    ReplyDelete
    Replies
    1. Sorry these cookies didn't work for you. I make these cookies every Christmas and just made them again a few weeks ago and the dough was a good texture, not dry at all. Not sure how to help you..maybe you can try using less flour.

      Delete
    2. I'm a different anonymous, but may I ask how you measure flour, Betty. I suspect that is the problem, and I know I have to be careful with recipes from my Mom, because she always sifted it first, and that fluffs the flour so that it takes less to fill the cup. I usually just fluff it up and spoon it in careful, but I know the dip and level method has gained popularity. Lately I try to be aware of just how different authors measure flour. Thanks, Alice

      Delete
  15. I found the mixtures 'crumbly' as well, but the white mixture pressed together and was fine to work with. I just added a bit of milk to the chocolate mixture because it was a bit drier, and it was fine. Next time I'll try a little less flour. My question is, what size do you roll the rectangles?

    ReplyDelete
  16. These are one of my favorite Christmas cookies! If you posted them today does that mean you are making them today?? I'll be over shortly ;)

    ReplyDelete
  17. I haven't had these for awhile. There really good. I may put these on my cookie list this year for Christmas. Thanks for sharing hope you have a wonderful day.

    ReplyDelete
  18. We like these so much that I make one recipe white, then make another recipe where I add the cocoa to the dry ingredients, so it's all dark. how flour acts can change depending how much humidity is in the air. I also find I get nicer doughs if I sift then measure the flour.

    ReplyDelete
  19. Thanks for the recipe. I've always wanted to make these, so this will be the Christmas! How big do you roll out the triangles? When you say "cut doughs in half", do you mean lengthwise or crosswise? Thanks

    ReplyDelete
    Replies
    1. I roll out each dough approx 1/8" thickness on waxed paper in a slightly rectangular shape, approx 10 x 12". I sprinkle flour sparingly on the waxed paper before I roll out the dough, and I flour the rolling pin too as the dough is slightly sticky.
      Once both doughs are placed together I cut them in half lengthwise. As I roll them up I help it along by lifting up the waxed paper with one hand as I roll with the other. Sometimes you need to patch a little as you roll. It takes a bit of patience:) I hope that answers your question.

      Delete
  20. Egg size can change your dough. I believe medium is standard and not everyone thinks about this detail.

    ReplyDelete