Pinwheel Cookies
- 2 cups butter, softened
- 1 /2 teaspoon salt
- 2 cups sugar
- 6 teaspoons baking powder
- 6 cups all-purpose flour
- 3 /4 cup milk
- 4 eggs, separated
- 6 teaspoons unsweetened cocoa
- 2 teaspoons vanilla
- In a large mixing bowl, stir butter, salt, sugar, baking powder, flour, milk, and the egg yolk.
- The white can be discarded or saved for another recipe.
- Stir vigorously with a wooden spoon until dough is elastic.
- More flour can be added as needed.
- Divide the dough into two halves.
- Put one dough half in a mixing bowl and add cocoa.
- Knead the dough with your hands until the cocoa is thoroughly mixed in and the dough turns a dark color.
- In the other bowl, add vanilla and work through the dough until mixed, adding more flour if needed to keep the dough elastic.
- On two floured surfaces roll each dough ball into 12 X 9” rectangles about 1/ 4 inch thick.
- Place the white dough on top of the cocoa dough and press together
- Then roll tightly lengthwise like a jellyroll, 2 inches in diameter.
- Set in the refrigerator covered overnight.
- In the morning, Preheat the oven to 350° F.
- Slice the dough into 1 /2-inch slices and arrange flat on the sheets and bake until the cookies are firm, about 20 minutes.
Recipe by Amish 365 at https://www.amish365.com/pinwheel-cookies/
3.2.1275