-
-
My review
Black and White Pinwheels
V. Stogner
"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."
Added to shopping list.
Go to shopping list.
Ingredients
servings 116Original recipe yields 24 servings (4 dozen)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Sift together the flour, baking powder and salt; set aside.
- 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.
You might also like
Footnotes
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 2126 Ratings
-
-
-
-
-
Most helpful positive review
11/1/2002
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 does...
Most helpful critical review
2/8/2005
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 chi...
Most helpful
Most positive
Least positive
Newest
11/1/2002
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 does...
2/8/2005
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 chi...
2/3/2002
I was able to make these perfectly - though they did end up in silly shapes. - i give them a 5
12/5/2003
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. T...
7/27/2006
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!
4/16/2003
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 K...
1/17/2013
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 flexibi...
4/29/2010
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. fi...
9/9/2008
I always read the reviews before i use on of the recipes here. I followed the recipe exact for the most part. I used only half of the amount of chocolate and instead of leaving one half plain i ...