Black And White Pinwheel Cookies Recipes

BLACK AND WHITE COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a cookie sheet with parchment paper.
• Mix flour, baking powder, and salt together in a medium bowl.
• Cream sugar and butter together in a large bowl using an electric mixer for 3 minutes. Add eggs and beat for 30 seconds more. Add lemon zest, vanilla extract, and lemon extract. Mix together. Add flour mixture and milk gradually in equal 1/3 proportions, mixing batter well after each addition until fully incorporated.
• Spoon cookie batter out 1/4-cup portions onto the prepared cookie sheet.
• Bake in the preheated oven until edges just begin to turn golden brown, 13 to 15 minutes. Transfer cookies to a wire rack to cool completely.
• While cookies cool, melt butter for vanilla icing in a double boiler over medium heat. Stir in confectioners' sugar, corn syrup, vanilla extract, and salt. Add water gradually until vanilla icing comes together. Heat over the double boiler until icing falls off the back of a spoon in thick ribbons, 2 to 4 minutes. Set heat to low.
• Frost 1/2 of the golden brown underside of each cooled cookie with vanilla icing using a rubber spatula. Allow excess to dribble back into the double boiler. Let cookies cool for 10 minutes.
• Meanwhile, set the double boiler back to medium heat and add confectioners' sugar, semisweet chocolate, bittersweet chocolate, corn syrup, butter, vanilla extract, and food coloring to the remaining vanilla icing. Mix well, adding water until icing is combined. Heat until icing falls off of the back of a spoon in thick ribbons, 2 to 4 minutes. Set heat to low.
• Frost the other 1/2 of the cooled cookies using a rubber spatula in the same manner as before. Let cookies cool until icing sets, 1 to 2 hours. Serve.

PINWHEELS AND CHECKERBOARDS

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder, salt and baking soda; gradually beat into creamed mixture., Divide dough into four portions. Tint one portion red and one portion green. Stir chocolate into another portion. Wrap chocolate and plain portions in plastic; refrigerate 1 hour or until easy to handle., For pinwheel cookies, divide red and green portions in half. Roll out each portion between waxed paper into a 9x6-in. rectangle. Refrigerate 30 minutes. , Remove waxed paper. Place one green rectangle over a red rectangle. Roll up tightly jelly-roll style, starting with a long side; wrap in plastic. Repeat. Refrigerate 2 hours or until firm., For checkerboard cookies, divide plain and chocolate portions in half. Roll out each portion between waxed paper into a 6 4-in. rectangle. Cut each rectangle lengthwise into eight 1/2-in. strips. , Stack the strips in groups of four, alternating plain and chocolate strips and forming eight separate stacks. Form a four-stack block by alternating chocolate-topped and plain-topped stacks. Repeat. Press together gently. Wrap in plastic. Refrigerate at least 2 hours., Preheat oven to 375°. Unwrap and cut pinwheel and checkerboard dough into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake 9-11 minutes or until set. Remove to wire racks to cool.

BLACK AND WHITE COOKIES

Steps:

• Make the cookies: Position racks in the upper and lower thirds of the oven and preheat to 350˚ F. Line two baking sheets with parchment paper. Whisk the flour, baking powder, baking soda and salt in a medium bowl until combined.
• Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, then the vanilla, beating well after each addition.
• Reduce the mixer speed to low and beat half of the flour mixture into the butter mixture until just combined. Beat in the sour cream, then beat in the remaining flour mixture.
• Using a large ice cream scoop or 1/4 cup measure, scoop mounds of dough and place 3 inches apart on the baking sheets (6 cookies per pan). Bake, rotating and switching the pans halfway through, until the cookies are puffed and the bottoms and edges are just starting to brown, about 15 minutes. Let cool 5 minutes on the pans, then remove the cookies to a rack to cool completely.
• Make the icing: Sift the confectioners' sugar into a large bowl. Add 3 tablespoons milk, the corn syrup and vanilla and whisk until smooth and very thick but still spreadable. Remove half of the icing (about 1/2 cup) to a separate bowl and stir in the cocoa powder until smooth, thinning with up to 1 tablespoon milk, if needed.
• Turn the cookies flat-side up. Using a small offset spatula, spread the white icing on half of each cookie, making a straight, clean line in the center of the cookie. Return the cookies to the rack, and let sit, preferably in a cool place, until the icing is firm with a matte finish, at least 30 minutes. Spread the chocolate icing on the other half of the cookies. Let the icing set at room temperature, at least 2 hours and up to overnight.

BLACK AND WHITE PINWHEELS (REFRIGERATOR)

Steps:

• 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 and 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.

BLACK AND WHITE COOKIES

Steps:

• Pastry:.
• Mix the flour and baking powder and sieve onto a pastry board.
• Make a well in the centre and pour in the sugar, vanillin sugar, flavourings and egg.
• Draw in some flour from the sides of the well and mix together to form a thickish paste.
• Cut the cold butter or margarine into small pieces and add it to the mixture in the centre.
• Cover this mixture with more flour.
• Starting from the middle work all the ingredients quickly with your hands into a firm, smooth paste.
• If the mixture is sticky, refrigerate until firm.
• Cut the pastry into two halves.
• Combine the cocoa, sugar and milk.
• Add to one of the pastry halves and knead until blended.
• Pinwheel Pattern:.
• Roll out 2 same-sized rectangulars, one light pastry and 1 dark pastry.
• Brush 1 layer with egg white.
• Place 2nd layer on top.
• Brush this layer with egg white.
• Roll up like a swiss roll.
• Chequered Pattern:.
• Roll out light pastry into a rectangle (3/8 inch or 1 cm thick).
• Cut into 5 strips of 3/8 inch or 1 cm thickness.
• Roll our the dark pastry to the same size and thickness and cut into 4- 3/8 inch or 1 cm wide strips and the same length as the light pastry.
• Brush them with egg white and arrange the strips of pastry in 3 layers of 3 strips each layer with the colours alternating.
• Wrap the whole in a thin layer of pastry.
• Easy Pattern:.
• Using half of pastry, form a roll about 1 1/4 inch or 3 cm in diameter.
• Brush with egg white.
• Roll our the other half into an oblong and wrap around the roll.
• Refrigerate the rolls until the are stiff.
• Cut into same sized slices of about 1/4 inch thickness.
• Preheat oven to 350°F.
• Bake on a greased cookie sheet for 10 to 15 minutes.

GALE GAND'S PINWHEEL COOKIE DOUGH

Steps:

• In large bowl, sift together flour, baking powder, and salt. In standing mixer fitted with paddle attachment, beat butter until fluffy, about 3 minutes. Add sugar and beat until light and fluffy, about 2 minutes more. Add eggs 1 at a time, beating after each addition, then beat in vanilla. Add flour mixture and beat on low just until combined.
• Divide dough in half. Form 1 half into 4- by 4-inch square, wrap in plastic wrap, and set aside. Return other half to mixer. In metal bowl set over pan of barely simmering water, melt chocolate, stirring until smooth. Add melted chocolate to dough in mixer and beat just until combined. Form chocolate dough into 4- by 4-inch square and wrap in plastic wrap. Refrigerate both squares of dough 30 minutes.
• Line large baking sheet with parchment paper. Cut each dough square into 4 strips. Place 3 strips of chocolate dough and 4 strips of vanilla dough on baking sheet and refrigerate. Between 2 sheets of parchment paper, roll out 4th strip of chocolate dough into 6- by 7-inch rectangle (use ruler to make sure dimensions are exact). Remove 1 strip of vanilla dough from refrigerator and, between 2 sheets of parchment paper, roll out into 6- by 6-inch square. Peel off top sheet of parchment from each dough and flip vanilla dough over onto chocolate, aligning top and bottom edges and allowing 1/2 inch of chocolate dough to stick out on each side. Run rolling pin lightly over doughs to adhere, then peel off top sheet of parchment. Fold extra 1/2 inch of chocolate dough over vanilla on 1 side. Starting on folded-over side and using parchment as aid, tightly roll up dough into log. Wrap in plastic wrap and refrigerate. Repeat with remaining strips of dough to form 4 logs.
• Refrigerate logs 1 hour, then remove from refrigerator and roll each log on counter several times to prevent bottom from flattening. Refrigerate 3 hours more, then transfer to freezer. When frozen, wrap in parchment paper, twist ends, and tie with decorative ribbon. Attach card with baking instructions for each log:
• Keep dough frozen until ready to slice and bake. Preheat oven to 350°F and grease 2 large baking sheets. Using sharp knife, slice dough into 1/4-inch-thick slices and place 1 1/2 inches apart on baking sheet. Bake until vanilla dough is slightly golden, 9 to 11 minutes. Makes 20 cookies.