Feeling a little nostalgic, these Pinwheel cookies are from my husband’s youth. Bruce has fond memories of visiting his Aunt Jean and Uncle Bob and snacking on Maurice Lenell Bakery in Chicago. Pinwheel cookies were a favorite of his.
Of course, I was super excited, as I had never had these cookies. He made his first batch a few weeks go. He was less than pleased. It usually takes a couple of time for him to perfect a baking recipe.
Because the first batch he made he was not satisfied with, I took them into work. Major happiness from my co-workers!! All we needed was a cold glass of milk!
But even though the vote was that they were delicious, Bruce had not quite nailed the taste he was looking for.Back to the drawing board for Bruce. For the next batch he ended up making 2 batches of dough. One vanilla, and one chocolate. Yep, more cookies for everyone!!
And he decided on milk chocolate, instead of dark. I am pretty sure he did that to make me happy. He added almond extract. Boom!
These pinwheel cookies are going on high rotation, over at the Miller house. We think you will end up making them every holiday season.
If you are looking for a few more cookies to make up this baking season check out these:
This recipe is for 2 batches of cookie dough: one vanilla, and one chocolate MAKE 2 BATCHES OF THE BELOW COOKIE DOUGH!
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3 cups flour
- 1 1/3 cup sugar
- 1 cup butter, softened
- 2 large eggs
- 1 teaspoon vanilla
- 2 teaspoons almond extract
Add in for the chocolate batch:
- 4 oz. melted chocolate chips (we used milk chocolate, but you can use semi-sweet)
- Measure flour, salt, & baking powder out, set aside
- Beat butter and sugar with electric mixer until light and fluffy
- Add eggs, one at a time, beating after each addition
- Add in almond and vanilla extract
- Add dry mixture and beat on low until just combined
- Scrape dough out of mixer and form a ball
- Split vanilla dough in half, and refrigerate for at least 30 minutes
For Chocolate Layer: Repeat above recipe and then add in chocolate:
- Melt milk chocolate in microwave on half power checking and stirring every 30 seconds
- Add melted chocolate into dough, and mix
- Split dough in half, and refrigerate for at least 30 minutes
- Roll out each ball of dough between parchment paper forming a rectangle, about 1/8 inch thick
- You will have 2 vanilla, and 2 chocolate rectangles
- Gently pull top parchment paper off of each of the cookie doughs
- Lay the chocolate layer on top of the vanilla layer
- Repeat this with 2nd set of cookie dough
- Roll each roll into a tight roll (think cinnamon rolls!)
- Roll one roll in red colored sugar and other in green colored sugar
- Wrap in plastic wrap and return to refrigerator for at least 30 minutes
- Pre-heat oven to 350 degrees
- Bring rolls one at a time and re-roll into fresh colored sugar for a double coating!
- Slice into ¼ inch slices and place on cookie sheet, spacing at least 1 inch apart
- Bake 8-10 minutes, turning half way thru
- Cool on cookie sheet for 5 minutes, then cool on a wire cookie rack
- Keep in a covered container
Keywords: christmas cookies cookies
Please go check out all of our friends cookie recipes!