Prep time: 90 mins
Cook time: 10 mins
Total time: 1 hour 40 mins
- 1.5 cups of Shortening or butter (I like to use Stork)
- 2 cups of sugar
- 4 eggs
- 1 teaspoon of vanilla
- 5 cups of flour in the mixture, plus set aside 1/2 cup for rolling out the dough later
- 2 teaspoons of baking powder
- 1 teaspoon of salt
- 3 tbls cocoa powder
- Icing (optional)
- 1/2 cup icing sugar
- 1.4 cup water
- Red/pink Food colouring
- In two separate bowls, divide all the ingredients and cream the butter, sugar and eggs together.
- Continue to add the flour half cup by half cup and combine the baking powder and salt.
- To one bowl, add the cocao powder and to the other add the vanilla.
- Continue to combine both the mixtures until the doughs begin to pull away from the sides of the bowls.
- Knead each dough ball and wrap each in parchment paper and place in the fridge for 30 minutes.
- Unwrap your dough and on a floured surface roll each out into a rectangular shape about 1/4 inch thick.
- Lay your vanilla dough on a sheet of cling film and place the chocolate dough on top. Cut your dough with a knife to create a clean, rectangle.
- Lift underneath one long side of the vanilla dough pull the cling film up and with both hands gently roll the dough over itself into a cylindrical log.
- Wrap in the cling film and place in the fridge for a further 30 minutes.
- Preheat your oven to 375F.
- Unwrap your dough from the cling film and slice your log into cookie shaped disks.
- Place on a baking sheet and bake for 9-10 minutes.
- For the icing, combine the icing sugar with water and whip together, add as much or as little food colouring as you like. You want a thick yet liquidice texture than will sit on a plate.
- Pull your cookies out of the oven and set aside to cool for a few minutes.
- Hold your pinwheel cookies in the centre and roll along the plate of icing so the side is covered. Set aside to dry and then enjoy!
Recipe by At Home With Meg Stone at http://www.myjewishhome.com/ns/pinwheel-cookies/