Thursday, December 9, 2010

Pinwheel & Checkerboard Cookies

187. My Christmas Baking has begun. These Pinwheel and Checkerboard Cookies recipe is from the Taste of Home recipes from the December/January issue from 2004.
Pinwheel & Checkerboard Cookies

  • 1-1/4 cups butter, softened
  • 1 cup packed brown sugar
  • 1/2 cup sugar
  • 2 eggs
  • 1/4 teaspoon Pure 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 (optional)
  • 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.
  • 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.
  • 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.
  • 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.
  • 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. I like to use a plastic ruler to measure and use as a knife to cut each strip.
  • 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.
  • Unwrap and cut pinwheel and checkerboard dough into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake at 375° for 9-11 minutes or until set. Remove to wire racks to cool. Yield: 6 dozen pinwheel and 4 dozen checkerboard cookies.

These cookies turned out beautifully.

The steps took several hours but the end result was well worth it.


"Love came down at Christmas; love all lovely, love divine;
love was born at Christmas, stars and angels gave the sign."
~ Christina G. Rossetti

1 comment:

Marla @ Always Nesting said...

Those cookies look amazing!

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