PINWHEELS AND CHECKERBOARD COOKIES
Make and share this Pinwheels and Checkerboard Cookies recipe from Food.com.
Provided by Karen..
Categories Dessert
Time 40m
Yield 60 cookies
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking powder, salt and baking soda; gradually add to creamed mixture and mix well.
- Divide dough into fourths. Tint one portion red and one portion green. Stir chocolate into another portion. Wrap chocolate and plain portions in plastic wrap; chill for 1 hour or until easy to handle.
- For pinwheel cookies, divide red and green portions in half. Roll out each portion between waxed paper into a 9-in. x 6-in. rectangle. Refrigerate for 30 minutes.
- Remove waxed paper. Place one green rectangle over a red rectangle. Roll up tightly jelly-roll style, starting with a long side; wrap in plastic wrap. Repeat. Chill for 2 hours or until firm.
- For checkerboard cookies, divide plain and chocolate portions in half. Roll out each portion between waxed paper into a 6-in. x 4-in. rectangle. Cut each rectangle lengthwise into eight 1/2-in. strips.
- Stack the strips in groups of four, alternating plain and chocolate strips and forming eight separate stacks. Form a four-stack block by alternating chocolate-topped and plain-topped stacks. Repeat. Press together gently. Wrap in plastic. Chill for at least 2 hours.
- Unwrap and cut pinwheel and checkerboard dough into 1/4-in. slices. Place 1 inches apart on ungreased baking sheets. Bake at 375° for 9-11 minutes or until set. Remove to wire racks to cool. Yield: 6 dozen pinwheel and 4 dozen checkerboard cookies.
Nutrition Facts : Calories 89.5, Fat 4.3, SaturatedFat 2.6, Cholesterol 16.4, Sodium 87.5, Carbohydrate 11.8, Fiber 0.3, Sugar 5.3, Protein 1.2
PINWHEELS AND CHECKERBOARDS
My mom used to make these cookies every Christmas, and I still love them. They are so colorful...and you can get two kinds of cookies from one dough! They're perfect for including in gift boxes.-Jill Heatwole, Pittsville, Maryland
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 6 dozen pinwheel and 4 dozen checkerboard cookies.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder, salt and baking soda; gradually beat into creamed mixture., Divide dough into four portions. Tint one portion red and one portion green. Stir chocolate into another portion. Wrap chocolate and plain portions in plastic; refrigerate 1 hour or until easy to handle., For pinwheel cookies, divide red and green portions in half. Roll out each portion between waxed paper into a 9x6-in. rectangle. Refrigerate 30 minutes. , Remove waxed paper. Place one green rectangle over a red rectangle. Roll up tightly jelly-roll style, starting with a long side; wrap in plastic. Repeat. Refrigerate 2 hours or until firm., For checkerboard cookies, divide plain and chocolate portions in half. Roll out each portion between waxed paper into a 6 4-in. rectangle. Cut each rectangle lengthwise into eight 1/2-in. strips. , Stack the strips in groups of four, alternating plain and chocolate strips and forming eight separate stacks. Form a four-stack block by alternating chocolate-topped and plain-topped stacks. Repeat. Press together gently. Wrap in plastic. Refrigerate at least 2 hours., Preheat oven to 375°. Unwrap and cut pinwheel and checkerboard dough into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake 9-11 minutes or until set. Remove to wire racks to cool.
Nutrition Facts : Calories 45 calories, Fat 2g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 43mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.
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