Pinwheel Cookies Recipe
•Prep time: 30minutes
•Bake time: 15minutes
•Total time: 45minutes
Step 2: Divide the Mixture in step 2 above into two. In one part, add the vanilla flavor Essence, mix thoroughly, then 1 cup of flour and mix into a Semi-stiff dough. The dough is perfect if it doesn’t stick to the sides of the bowl. In the other part, Add the cocoa powder and butterscotch flavor Essence, Mix thoroughly, then fold in the flour to make a Semi-stiff dough just like the first part.
Step 3: Place Each dough in separate plastic sample bags like in the pictures and roll out. You can also use waxed paper for this but i found the sample bags more convenient because it gives me the perfect rectangular shape i need.
Step 4: Once rolled out Individually, tear open the sides of the plastic sample bags with a knife and place the rolled out chocolate colored dough on top of the plain dough making sure they are perfectly aligned on all sides. Lightly press the dough on top so it’d adhere with the one at the bottom.
Step 5: From the shorter side of the rectangle, Gently roll the dough into a log, Wrap in the last sample bag and chill in a refrigerator for about an hour.
Step 6: After the hour is up, take the log out of the refrigerator and slice to about ¼ thickness with a sharp knife.
Step 7: Place the sliced pinwheel dough on a baking sheet lined with parchment paper and bake in a pre-heated oven for about 15-20mins.
Step 8: Remove the cookies from the sheet and place on a wire rack to cool. Store in an airtight container.