Lazy Pinwheel Cookies Recipes

KATIE'S PINWHEEL COOKIES

Steps:

• With a paddle attachment, beat butter, cream cheese, and egg yolk until smooth. Stir in flour and baking powder. Mix until stiff dough forms. Cover with plastic wrap and refrigerate for 1 hour. Lightly beat egg white and set aside.
• Preheat oven to 350 degrees F.
• On lightly floured surface, roll dough, 1/2 at a time, into a 15 by 9-inch rectangle. With sharp knife, cut dough into 3-inch squares. Place 3 inches apart on ungreased cookie sheets. Brush with egg white.
• Lightly press about 1 1/2 inches of wooden stick into bottom center of each dough square. With sharp knife, cut the dough diagonally from each corner to within 1/2-inch of center of each square. Sprinkle about 1 teaspoon colored sugar over each square. Fold alternate corners of the square to the center to form pinwheel, overlapping the dough at the center pushing down gently to seal in center.
• Press one candy coated chocolate in center of each pinwheel.
• Bake until set, about 9 to 12 minutes. Using spatula, immediately remove from cookie sheets.

LIZZIE'S CHOCOLATE PINWHEEL COOKIES

Steps:

• Cream the shortening and sugar in a large bowl with an electric mixer. Add the vanilla, and egg yolk and mix well.
• Sift the flour into a separate bowl with the baking powder and salt. Add the flour mixture and milk alternately to the shortening mixture, beginning and ending with the flour mixture, and mix to form a dough. Divide the dough into 2 halves. To one half, add the chocolate, mixing thoroughly. Wrap both sections of dough in separate pieces of plastic wrap and chill in the refrigerator for about 1 hour.
• Unwrap and roll each half of dough between 2 pieces of waxed paper. Roll to a 1/8-inch thickness. Remove the waxed paper from the top of each layer of dough. Place the white layer on top of the chocolate layer and roll up carefully as you would a jellyroll, using the waxed paper to roll smoothly. Wrap the roll with the waxed paper and chill overnight in the refrigerator.
• The next day, preheat the oven to 375 degrees F.
• Cut the roll into 1/4-inch slices (see Cook's Note) and place about 1/2 inch apart on ungreased baking sheets. Bake for about 12 minutes. Do not brown. Remove carefully with a pancake turner and cool on racks.

FUDGY PINWHEEL COOKIES

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg yolk and vanilla. In a small bowl, whisk flour, salt and baking powder; gradually beat into creamed mixture. , Roll dough between two sheets of waxed paper into a 12x10-in. rectangle; transfer to a baking sheet. Refrigerate 30 minutes. , In a small microwave-safe bowl, melt chocolate chips and shortening; stir until smooth. Stir in walnuts, milk and vanilla. Remove top sheet of waxed paper; spread dough with filling. Using waxed paper to shape dough, roll up tightly jelly-roll style, starting with a long side. Wrap in plastic; refrigerate 2 hours or until firm., Preheat oven to 375°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 2 in. apart on greased baking sheets. Bake 7-9 minutes or until set. Cool 1 minute before removing from pans to wire racks.

PINWHEEL COOKIES III

Steps:

• Blend together shortening, 1 cup white sugar, and brown sugar. Add eggs, vanilla, flour, salt, and soda. Mix well, and set dough aside.
• To Make Filling: In a saucepan, combine dates, sugar, water and nuts. Cook over medium heat until thick. Cool filling. If necessary, add water until mixture can be spread easily on the dough.
• Divide dough into 4 parts. Roll out each piece on a floured surface to 1/2 inch thick. Spread with cooled, not cold filling. Roll up jelly-roll style. Close ends and place rolls on cookie sheets. Refrigerate until cold.
• Slice chilled rolls, and bake at 400 degrees F (205 degrees C) for 10 minutes.

BLACK AND WHITE PINWHEEL COOKIES

Steps:

• Put the flour, icing sugar, vanilla sugar, a pinch of salt, egg and soft butter in a stand mixer and mix. Tip the dough onto a lightly floured worksurface and knead briefly by hand. Cut the dough in half. Wrap one half and chill for an hour. Knead the cocoa and milk into the other half. Wrap and chill for an hour.
• Roll each batch of dough into a rectangle (about 30cm x 20cm) on a lightly floured worksurface. Coat the top of one layer with egg white then lift the other colour of dough on top and coat the top with egg white. Roll up tightly like a Swiss roll. Wrap and chill for 30 minutes.
• Heat the oven to 175C/fan 155C/gas 3½. Line 2 baking sheets with baking parchment. Cut the dough into slices about 5mm thick with a sharp knife. Bake in batches for 10-12 minutes, but don't let the pale dough darken as you want to keep the contrast. Allow to cool completely.

JIFFY PINWHEEL COOKIES

Steps:

• Preheat oven to 350 degrees.
• Mix all white batter ingredients together. Refrigerate for 1 hour.
• Mix dry ingredients for chocolate batter together.
• Add remaining chocolate batter ingredients and mix well. Chill for 1 hour.
• Roll white batter onto floured surface into an 8x10 rectangle.
• Place chicolate batter over white batter evenly. Roll up like a jelly roll.
• Slice into 1/2 inch slices and place on an ungreased cookie sheet.
• Bake 12-15 minutes.

PINWHEEL COOKIES I

Steps:

• Combine butter and sugar and egg yolk. Add dry ingredients and milk alternately.
• Divide dough into 2 equal parts. Melt chocolate over low heat and add to one half of the dough.
• Use a rolling pin and roll each half into a rectangle. Put the chocolate rectangle on top of the vanilla one. Roll up like a jelly roll in wax paper.
• Chill several hours, best if chilled overnight.
• Slice them and bake at 400 degrees (200 degrees C) for about 5 minutes.

LAZY PINWHEEL COOKIES

Steps:

• Place the butter and sugar in a large bowl and stir until smooth. Add the eggs and vanilla and stir well. Add the flour, baking powder, and salt and stir until completely incorporated.
• Place a 2-foot-long piece of plastic wrap on a flat surface. Spread half of the dough down the center of the plastic to form an 18-inch-long, 2-inch-wide rectangle. Set the other half of the dough aside.
• Place the chocolate chips in a small saucepan and cook over low heat, stirring constantly, for 3 to 4 minutes, until the chocolate is melted. (Alternatively, if you have a microwave, place the chocolate chips in a small microwave-safe bowl and microwave on high heat for 30 seconds, then stir. If the chocolate is not all melted, place it back in the microwave for 15 seconds at a time, stirring after each time, until it is completely melted.)
• Stir the melted chocolate into the remaining dough and spread evenly over the white dough. Fold the excess plastic wrap over the dough and smooth with your hands to form a 1 1/2- to 2-inch-diameter log. Lift up the excess plastic wrap and use it to roll the log to one edge of the wrap. Tightly wrap the log in the plastic wrap and refrigerate for 30 minutes.
• Preheat the oven to 400°F.
• Remove the plastic wrap from the roll and cut into 1/4-inch-thick slices. Arrange the slices on a baking sheet about 2 inches apart and bake for 10 to 12 minutes, until lightly browned. Cool on parchment or waxed paper.