I have been looking for an eggless pinwheel cookie recipe and glad that i found it from cooking thumb . The original recipe was a checkerboard cookie which i have made it in to pinwheel cookie .
The texture here is thick , slightly on the dense side. These are chewy cookies, and would be fantastic dipped in milk, a cup of hot tea. These are also very convenient cookies. They can be sliced and baked while still frozen, so you can make the dough in advance and freeze it until you’re in the mood, or unexpected guests drop by. They can be kept in an air tight container for at least a week and munch them.These cookies a little crunchy and hard than usual cookies so not recommended for kids as their tiny little teeth can't bite these. As the fact it doesn't have any Baking soda it is a little crunchy but taste delicious thou ..
1 3/4 All purpose flour
2 tsp cocoa pd
3/4 cup sugar
1/2 tsp vanilla essence
1 stick butter
1/4 tsp salt
1/4 milk (optional)
water to brush
- Sift together flour, and salt. Combine with sugar , vanilla essence and set aside.
- Add the softened butter the flour and mix them well till they are well combined and form's a dough .. If the mixture is too crumbly you can add milk little by little to make a nice stiff dough.
- Divide the dough in half and add chocolate to 1 half and incorporate with hands till they are well combined. Cover both with plastic wrap and chill for approximately 5-10 minutes.
- Roll out the chocolate dough in rectangular shape and also also roll the white dough in the same manner . Now brush some water on the top of chocolate dough and place the white dough on top.
- Using waxed paper or flexible cutting board underneath, roll dough into log. Wrap in wax paper and refrigerate for 1- 2 hours or more this step is necessary so that we get neat slices of the cookie.
- Preheat oven to 350 degrees.Remove dough from the refrigerator and cut into 1/4-inch slices. Place cookies 1-inch apart on greased baking sheet, parchment, or silicone baking mat and bake for 12 to 15 minutes, rotating the pan halfway through cooking time. Remove from oven and let sit on baking sheet for 2 minutes, then move to a wire rack to cool completely.
- Store in an airtight container for up to 1 week.
- Do not add too much of milk as it will make the cookies hard.
- When rolling the dough to form a log make sure not to leave any gaps and roll them firmly.
- Make sure butter is in room temperature. It will help to form the dough nice and stiff .
To make marbled cookie take the combine white and chocolate dough together so that you get marbled texture in your cookies. Roll the dough with a rolling pin and cut them using cookie cutter in desired shaped.
Sending to Foodelicious and Raksha