Pinwheel Cookies

These are maybe my favorite cookie. I have not mastered the recipe yet because the chocolate dough always is a tough roll out for me. The one tip I have is that you should refrigerate the doughs prior to rolling them. I scaled the recipe back from the normal bakery amount, but you can always double the amounts below and prepare them and freeze them. That’s why they are called an icebox cookie.

PINWHEEL COOKIES

Icebox dough:

1/4 lb. unsalted butter

2 oz. granulated sugar

2 oz. powdered sugar

1/2 egg

6 oz. flour

Chocolate icebox dough:

1/4 lb. unsalted butter

2 oz. granulated sugar

2 oz. powdered sugar

1/2 egg

6 oz. flour

2 oz. unsweetened chocolate

Scale out the butter for the icebox dough and put in a mixer fitted with paddle attachment. Scale out butter for chocolate icebox dough and set aside. Scale out the sugars for the icebox dough and put in mixer. Scale out the sugars for the chocolate dough and set aside.

Split an egg roughly between two small ramekins.

Cream the sugar and butter for icebox dough until light and fluffy and coating walls of the bowl. Scrape down and add one of the egg rations. Blend and scrape. Add the flour for the icebox dough and mix until just incorporated. Wrap up this dough and refrigerate in your new-fangled icebox.

Clean your bowl and paddle and dry thoroughly. If the bowl or paddle are wet for the chocolate dough, it does really weird things to butter when mixing and will not make for a happy person or cookie.

Add pre-scaled sugars and butter to bowl. Set up a double boiler and get the unsweetened chocolate melted down. Once melted, pour into mixing bowl and cream the sugars, butter and chocolate until light and fluffy. It will not coat the sides of the bowl quite like the chocolate-less mixture before it, but you should still scrape it down. Add your other egg half and blend. Scrape. Add the flour and mix until incorporated. Wrap this up now and add to that fridge-ator.

The doughs can chill for a couple hours or a couple days.

When ready to roll out, go really easy on lightly flouring the work surface. Start with the plain dough and roll out to about 1/8” thick. Do the same with the chocolate dough. Stack the doughs. Some people will egg wash between the layer, but I am lazy and usually just really frustrated by this point that I like this cookie so damn much.

Now, start at one end and begin rolling up the slabs into a log. You can refrigerate this roll again, or just start slicing into 1/4 inch thick cookie medallions. Bake or freeze the cookies from this point.

Bake at 375 degrees f for about 12 minutes.