A delicious buttery cookie that is made in two parts and put together to create a black and white pinwheel cookie. This recipe came from my grandmother, she used to worked in bakeries and at logging camps cooking and baking.

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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Sift together the flour, baking powder and salt; set aside.

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  • Blend together the butter and the sugar, beat in the egg yolk, milk and vanilla. Add the flour mixture. Mix to combine.

  • Divide dough into two parts. Leave one part buttery and yellow, the other half is to have melted chocolate chips added to it. (Melt in microwave or over boiling water in double boiler being very careful not to scorch or burn). Chill both halves of the dough.

  • Roll out the black and white sections separately, each between two sheets of waxed paper. Roll into rectangles with 1/4 inch thickness. Place black on white roll together as tough rolling a jelly roll, removing center wax paper as you go. Shape into uniform roll. Chill dough for up to one hour.

  • Preheat oven to 400 degrees F (205 degrees C).

  • Slice chilled dough into 1/8 inch thick slices. Bake on ungreased cookie sheets at 400 degrees F (205 degrees C) for 5 to 7 minutes.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

115.9 calories; 1.3 g protein; 14.8 g carbohydrates; 18.9 mg cholesterol; 87.9 mg sodium. Full Nutrition

Reviews (23)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/17/2003
Great cookies with good chocolate flavor. To slice I used thread - wrap a length of thread around the roll cross the ends and just pull together - it slices the dough really neatly and doesn't squish the cookies out of shape. Read More
(19)

Most helpful critical review

Rating: 3 stars
02/09/2005
good concept. but let me ask you something, if you chill melted chocolate, what happens? oh, it turns into chocolate again. if you make this recipe, please substitute cocoa for the chips. if chips are used, the chocolate layer is far too brittle to roll and bakes too slowly in comparison to the white layer. Read More
(15)
28 Ratings
  • 5 star values: 8
  • 4 star values: 9
  • 3 star values: 7
  • 2 star values: 2
  • 1 star values: 2
Rating: 5 stars
12/16/2003
Great cookies with good chocolate flavor. To slice I used thread - wrap a length of thread around the roll cross the ends and just pull together - it slices the dough really neatly and doesn't squish the cookies out of shape. Read More
(19)
Rating: 3 stars
02/08/2005
good concept. but let me ask you something, if you chill melted chocolate, what happens? oh, it turns into chocolate again. if you make this recipe, please substitute cocoa for the chips. if chips are used, the chocolate layer is far too brittle to roll and bakes too slowly in comparison to the white layer. Read More
(15)
Rating: 5 stars
07/15/2003
I was able to make these perfectly - though they did end up in silly shapes. - i give them a 5 Read More
(6)
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Rating: 4 stars
12/08/2003
My cookies turned out tasting and looking great. They made for a very nice presentation. I noticed that the dough is perfect to slice when it has been in the fridge for about 20 min.. no more. The chocolate dough starts to harden too much and crack off if chilled too much. I was very happy with the outcome. Thank you for sharing the recipe. Read More
(4)
Rating: 4 stars
07/27/2006
Wow! Some people just don't understand that pinwheel cookies are not the easiest things to make... I do think that if you have time and put some effort into it these can be the most amazing! Read More
(3)
Rating: 5 stars
07/16/2003
THESE CAME OUT PERFECT AND WAS VERY PRETTY. I PRESENTED THEM ON A PLATTER WITH NEOPOLITAN COOKIES AND THEY ALL SOLD LIKE HOTCAKES! LOOKS A BIT COMPLEX BUT WASN'T. THANK YOU FOR A REAL GOOD KEEPER!:-))))) Read More
(3)
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Rating: 4 stars
01/17/2013
I love these cookies. I ate a lot of them before my brother could get to these. The difficult part is getting the two parts even. I prefer to use less chocolate chips to help with the flexibility of the dough. But these always turn out wonderfully. Read More
(2)
Rating: 3 stars
04/30/2010
I am a cookie maker extraordinaire but had never made pinwheels when my granddaughter asked me to make cookies with her. She wanted half vanilla and half chocolate so we started on these. first it took ALL day. Second they were great. the shortbread recipe is perfect. I had the same problems the others here had the vanilla side is too soft and the chocolate is too hard. I think cocoa would remedy this. We also use silicone baking sheets instead of wax paper and this helped a lot. My suggestions are: don't divide the dough exactly in half when you add the chocolate chips you are adding volume so you'll need to separate out a little bit more vanilla so they will come out equal in the end. Don't worry about how they look before you cook them they might not look like perfect pinwheels but cooked they will turn out fine as my picture show. Read More
(2)
Rating: 5 stars
12/19/2003
a good simple cookie that looks everything but simple i am 21 and a "new baker" just married and a two year old daughter i think this cookie will become a new holiday tradition for us thank you. Read More
(2)