PINWHEEL COOKIES - EGG FREE

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Hi friends, Happy Sunday to you all!!! Unexpectedly this week of Let’s Brunch on Sunday too, am posting cookies, actually I planned to post banana choco muffins for the event, which I thought that last Sunday, i.e. next Sunday, but it will be 5th Sunday of the month... Yesterday night only, I came to know that should post today...: P





OMG! Am not ready with the post, always last time rush... ;) So this week also cookies Sunday, which were prepared during HBC-3 hosted by me... If you didn't see the last LBS’s Post, Choco Fills Choco Cookies, if you love Sunfeast Dark Fantasy Choco Fills, you will love the choco cookies too, yeah! I tried to replicate the product and am happy I got very close texture and taste... 

Coming to the recipe, which is very easy to prepare and would love the butter cookies anytime and am sure its very apt for Sunday Treats. I made both Checker Board and PinWheel Cookies for HBC-3. I already posted Checkerboard Cookies, mostly same procedure except the shape of the cookies, so I copy n paste my checkerboard cookies for half of the procedure. 

Category
Baked Goodies - Cookies
Regional
Universal
Preparation Time
5 Minutes
Baking Time
12-15 Minutes
Yield 
12 - 1 Tbsp measurement
Source – The heritage cook

INGREDIENTS
All-purpose flour – ¾ Cup
Baking powder – ¼ Tsp
Salt – 1/8 Tsp
Unsalted softened butter – ¼ Cup
Granulated sugar – 6 Tbsp
Vanilla extract – 1/2 Tsp
Unsweetened cocoa powder – 2 Tbsp 


METHOD
Vanilla Dough
  • Sift together the flour, baking powder and salt. Set aside.
  •  In a mixing bowl beat the butter and sugar until light and fluffy. Add vanilla extract and beat again until blended.
  •  Add the flour mixture slowly, beating just until combined.
  • Remove half the dough and set aside.


Chocolate Dough
  • Add  coco powder with other half dough and knead it well.
  • Make disc the doughs and cover it with plastic cling film and refrigerate for 30 minutes.
  • Preheat the oven 350 F/ 180 C.

Making pinwheel Shape
  • Roll out and stack the chocolate and vanilla doughs
  • Roll the vanilla and chocolate doughs each into 12 inch square between 2 pieces of parchment paper.
  • Remove the top sheet of parchment from both the vanilla and chocolate doughs and flip the chocolate dough so that it is on top of the vanilla dough.
  • Generally roll over the top with a rolling pin to make doughs adhere.
  • Roll up the dough into one big log
  • Trim the dough to a tidy 12 inch square with a knife. Roll the dough into a tight 12 inch long log.
  • Carefully slice each log into ¼ inch thick cookies.

Baking
  • Bake it for 9-12 minutes. Cool it on wire rack.
  • Ready to eat!!!



NOTE
  • You can use any food colours instead of vanilla or both.
  • The original recipe asked to add melted semi-sweet chocolate but I didn’t have at my pantry at the time, so I added 2 Tbsp of coco-powder.
  • Refrigeration is must, please don’t avoid this one. 



Hope you will love the cookies and have the cookies with your Sunday Teatime… 


16 comments:

  1. Sound delicious, stepwise photos are very informative

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  2. Pinwheel cookies are looking very cute and delicious .....

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  3. Lovely cookies.......
    x❤x❤
    http://indianveggiesbhojan.blogspot.in/

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  4. Cute and very addictive cookies, i dont mind munching some rite now.

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  5. perfectly done cookies.. eggless is my type!.. Thank you for the recipe

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  6. Perfect looking pin wheels.. Like ur new logo.. Looks cute !

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  7. Inviting and superb cookie sister. You made it very perfectly.

    ReplyDelete

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VIJI




 
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