Pinwheel Cookies

Soon it is the season for sharing and sweet treats. So I will make an exception and include these pinwheel cookies, because they are pretty, festive and delicious.

I found the recipe online in Politiken, a Danish newspaper.

Vanilla dough

• 4.5 oz / 125 g butter, salted
• 4 oz / 115 g sugar
• 1 tsp vanilla extract
• 2 egg yolks
• 8.5 oz / 240 g flour, sifted

1. Cream butter and sugar.
2. Add vanilla and yolks one at a time.
3. Add flour and mix carefully just until the dough holds together.
4. Flatten and wrap in plastic wrap. Refrigerate for 1 hr.

Chocolate dough

• 4 1/2 oz or 125 g butter, salted
• 4 oz or 110 g sugar
• 2 egg yolks
• 7 oz or 200 g flour, sifted
• 1 1/2 oz or 40 gr cocoa powder, unsweetened

1. Cream butter and sugar.
2. Add yolks one at a time.
3. Whisk flour and cocoa and mix carefully into the dough just until the dough holds together.
4. Flatten and wrap in plastic wrap. Refrigerate for 1 hr.

Procedure
Roll the 2 doughs into a rectangle one at a time app 1/4 inch or 1/2 cm thickness. Put one dough on top of the other and gently press the 2 doughs together. Cut all four sides, so they are even (you can bake the scraps from the sides, they will have a nice pattern). Beginning on one edge, roll the doughs to make a log. Wrap in wax paper and refrigerate once more app 30 minutes. See picture below.

Cut thin slices of the log and bake as many cookies as you want at 400F/200C for 10 minutes. You can freeze the log and bake more another time.