Pinwheel Cookies <3


Hi everyone! How is your Halloween? Are you preparing your costumes or some scary and funny dishes to celebrate this special day with your family? I hope all of you have wonderful time with your family, your friends, have fun and enjoy the spirit of Halloween ^^

Today, I bring you a new sweet dish: Pinwheel Cookies (or Chocolate and Vanilla Whirls). These beautiful, delicious, double-flavored cookies will be the best for your tea party, or when you’re reading your favorite book and feeling the chilly weather of autumn. And how about the late night snack for Halloween? Trust me, everybody will definitely love them in the first sight xD

One more good news for you: Pinwheel Cookies are really easy to make, just follow the recipe step by step, and the success is ensured!!!

     Now let’s move on to the recipe in details:

    Ingredients (for 40 cookies)

225 grams all purpose flour, sifted

75 grams granulated white sugar (or icing sugar)

175 grams unsalted butter, room temperature

1 teaspoon vanilla powder

1 tablespoon unsweetened cocoa powder, sifted

     Method:

1. In the bowl of your electric mixer, or with a hand mixer, beat the butter until soft (1-2 mins). Add the sugar and beat until light and fluffy (2-3 mins). Scrape down the sides of the bowl.

2. In a separate bowl, sift or whisk together the flour and vanilla powder (if you use vanilla extract, add it after the sugar and continue beating until combined).

3. With the mixer on low speed, add the flour mixture in three additions, beat until the dough is smooth and non-sticky. Divide the dough into 2 portions, add the cocoa powder in one portion, mix well until combined. If you find the dough too smooth, leave it in the refrigerator in 20-30 mins.

4. Roll each portion of the dough into a 15 x 20 cm rectangle (but I recommend that the cocoa portion should be a little bit smaller so it will make a beautiful whirls inside).

5. Invert the cocoa rectangle over the vanilla rectangle (or the vanilla on top for variety cookies), align the two layers as evenly as possible. Gently roll over the dough to seal the layers together.

6. Starting with the edge of the dough closest to you, carefully curl the edge of the dough up and over with your fingertips, so no space is visible in the center of the pinwheel. Continue curling the dough until it’s formed into a tight cylinder. Transfer it to a plastic wrap, leave in the fridge in 30 mins.

7. Cut the dough into 40 slices, 0.5 cm each. Put them on the tray with baking parchment paper. Preheat the oven at 160 degrees C. Bake the cookies in 10-12 mins, then reduce the heat to 100 degrees C and continue baking in 5 mins. Transfer them to a wire rack and let them cool completely.

Have fun making these yummy cookies ❤

One more time, HAPPY HALLOWEEN!!!!!

Love, Trang Quynh



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