Pinwheels And Checkerboard Cookies Recipe

Name: Pinwheels And Checkerboard Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups butter, softened; 1 cup packed brown sugar; 1/2 cup sugar; 2 eggs; 1/4 teaspoon vanilla extract; 4 cups all-purpose flour; 1 teaspoon baking powder; 1 teaspoon salt; 1/4 teaspoon baking soda; red and green gel food coloring; 1 ounce unsweetened chocolate, melted and cooled

Servings: persons

1 1/4 cups butter, softened
1 cup packed brown sugar
1/2 cup sugar
2 eggs
1/4 teaspoon vanilla extract
4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon baking soda
red and green gel food coloring
1 ounce unsweetened chocolate, melted and cooled

1
In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking powder, salt and baking soda; gradually add to creamed mixture and mix well.
2
Divide dough into fourths. Tint one portion red and one portion green. Stir chocolate into another portion. Wrap chocolate and plain portions in plastic wrap; chill for 1 hour or until easy to handle.
3
For pinwheel cookies, divide red and green portions in half. Roll out each portion between waxed paper into a 9-in. x 6-in. rectangle. Refrigerate for 30 minutes.
4
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 wrap. Repeat. Chill for 2 hours or until firm.
5
For checkerboard cookies, divide plain and chocolate portions in half. Roll out each portion between waxed paper into a 6-in. x 4-in. rectangle. Cut each rectangle lengthwise into eight 1/2-in. strips.
6
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. Chill for at least 2 hours.
7
Unwrap and cut pinwheel and checkerboard dough into 1/4-in. slices. Place 1 inches apart on ungreased baking sheets. Bake at 375u00b0 for 9-11 minutes or until set. Remove to wire racks to cool. Yield: 6 dozen pinwheel and 4 dozen checkerboard cookies.

1363

kcal

Calories

Fat

176

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/4 cups butter, softened, 1 cup packed brown sugar, 1/2 cup sugar, 2 eggs, and more.

Yes, Pinwheels And Checkerboard Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pinwheels And Checkerboard Cookies

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