Here I am with my two-colored pinwheel cookies.
Yesterday was a hectic day, after a sleepless night trying to rid the house of the sharp smell of burning caused by a pot my neighbor forgot on the stove.
I needed to relax and smell something good, so I kneaded butter, flour, sugar, and a little more and created these delicious cookies.
I ended up exhausted, but at least the house smelled nice.
- Difficulty: Easy
- Cost: Economic
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2.5 cups all-purpose flour
- 5.3 oz butter
- 0.5 cup powdered sugar
- 1 packet vanillin
- 1 egg
- 2 tbsp unsweetened cocoa powder
Tools
- 1 Pastry Board
- 1 Knife
How to Make Beautiful Two-Colored Pinwheel Cookies
Making the dough for these delicious two-colored pinwheel cookies is really simple. You just need to keep a few small tips in mind and your cookies will be super fragrant and perfect to put in a bag or a tin box ready to give as a gift.
First, make sure the butter is very cold.
On a pastry board, create a well with the flour previously sifted with the vanillin and then add the butter in pieces. Work the ingredients quickly with your hands until you get a sandy mixture. (If you prefer, you can use orange zest or cinnamon powder instead of vanillin)
At this point, add the sugar (if you don’t have powdered sugar, you can use superfine granulated sugar) and the room temperature egg. You can also do everything in a stand mixer in 5 minutes.
Knead quickly to make sure it doesn’t heat up and form a dough ball. AlternativelyDivide the dough into two parts. Incorporate the unsweetened cocoa into one part by kneading quickly.
Now wrap the two dough balls well in plastic wrap and let them rest in the fridge for at least 1 hour.
After the time has passed, take the dough balls and, to make the dough more elastic, knead them slightly. Be careful they don’t warm up, work quickly!
Roll them both out to about 0.2 inches thick.
I recently discovered this exceptional tool for making cookies and tarts with perfect dough, all at the same thickness. I’ll leave the link here, so you can take a look and if you want, buy it directly.
Overlap the two rectangles of shortcrust dough and roll them slightly with the help of a rolling pin. Roll them up to create a log. Wrap it with plastic wrap and put it in the fridge for about 15 minutes while you preheat the oven to 356°F.Take the dough out of the fridge and cut it into slices about 0.2 inches thick, which you will place on a baking tray lined with parchment paper.
Bake in a static oven for about 15 minutes.
