Friday, 30 January 2015

La Kitchenette Souris : Pinwheel Cookies

Another family favorite & Christmas Tradition! 

This recipe is not very sweet, they look lovely, and they freeze very well! 

A tad complicated to make, but well worth your trouble, sure to become a new favorite recipe.

You have to make 2 different batches of dough, to get the two colors/flavors, using the substitution of cocoa as stated in the recipe below.

Pinwheel Cookies

2 1/4 cups flour
1/2 teaspoon salt
7/8 cup sugar (little less than 1 cup)
2 Tablespoons milk
1 teaspoon baking powder
2/3 cup shortening
1 egg
3/4 teaspoon vanilla

**6 Tablespoons baking cocoa for second recipe, and only use 2 cups flour**

Cream shortening; add sugar, eggs, and vanilla.
Add flour and dry ingredients, alternately with milk.
Set dough aside.

Make another recipe of dough, but add baking cocoa as stated above in bold, to dry ingredients.

Roll out both pieces separately, to about a quarter inch thickness, making a rectangle. 
Lay one on top of the other and roll up like a jelly roll.
Chill in fridge until very firm.

Slice in 1/4 inch slices.
Bake at 375F for 10 minutes or until slightly golden.

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