VIRUNTHU UNNA VAANGA: PINWHEEL COOKIES

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.