Basic Pinwheel Choco-Vanilla Cookies
If you are looking for a project to make with children, put these on your list. The kids will love combining the two doughs, seeing the patterns that emerge as you slice the logs, and watching the cookies bake in the oven. Then the best part of all, eating them and that priceless look on their faces when they enjoy eating them. My girls just can’t wait for me to finish my shoot 😍
This recipe evolved from several different recipes that I combined into one. I’ve never received so many compliments on my baking!
1 cup butter, softened
2 cups sugar
1/2 cup packed brown sugar
2 large eggs
3 teaspoons vanilla extract
3-3/4 cups all-purpose flour
2 teaspoons baking powder
1/8 teaspoon salt
1/4 cup baking cocoa
- In a large bowl, cream butter and sugars until light and fluffy. Add the eggs, one at a time, beating well after each. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to the creamed mixture and mix well.
- Divide dough in half; add cocoa to one portion. Divide each portion in half. On a baking sheet, roll out each portion between waxed paper into a 12×10-in. rectangle. Refrigerate for 30 minutes.
- Remove waxed paper. Place one chocolate rectangle over a plain rectangle. Roll up tightly, jelly-roll style, starting with a long side; wrap in plastic. Repeat with remaining dough. Refrigerate for 2 hours or until firm. Unwrap and cut into 1/4-in. slices.
- Place step 2 in. apart on lightly greased baking sheets. Bake at 350° for 10-12 minutes or until set. Remove to wire racks to cool.