Black and White Pinwheels Recipe - Allrecipes.com
Black and White Pinwheels Recipe

Black and White Pinwheels

Recipe by  

"A delicious buttery cookie that is made in two parts and put together to create a black and white pinwheel cookie. This recipe came from my grandmother, she used to worked in bakeries and at logging camps cooking and baking."

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Ingredients Edit and Save

Original recipe makes 4 dozen Change Servings
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Directions

  1. Sift together the flour, baking powder and salt; set aside.
  2. Blend together the butter and the sugar, beat in the egg yolk, milk and vanilla. Add the flour mixture. Mix to combine.
  3. Divide dough into two parts. Leave one part buttery and yellow, the other half is to have melted chocolate chips added to it. (Melt in microwave or over boiling water in double boiler being very careful not to scorch or burn). Chill both halves of the dough.
  4. Roll out the black and white sections separately, each between two sheets of waxed paper. Roll into rectangles with 1/4 inch thickness. Place black on white roll together as tough rolling a jelly roll, removing center wax paper as you go. Shape into uniform roll, Chill dough for up to one hour.
  5. Preheat oven to 400 degrees F (205 degrees C).
  6. Slice chilled dough into 1/8 inch thick slices. Bake on ungreased cookie sheets at 400 degrees F (205 degrees C) for 5 to 7 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Dec 16, 2003

Great cookies with good chocolate flavor. To slice, I used thread - wrap a length of thread around the roll, cross the ends, and just pull together - it slices the dough really neatly, and doesn't squish the cookies out of shape.

 
Most Helpful Critical Review
Feb 08, 2005

good concept. but let me ask you something, if you chill melted chocolate, what happens? oh, it turns into chocolate again. if you make this recipe, please substitute cocoa for the chips. if chips are used, the chocolate layer is far too brittle to roll and bakes too slowly in comparison to the white layer.

 

23 Ratings

Dec 08, 2003

My cookies turned out tasting and looking great. They made for a very nice presentation. I noticed that the dough is perfect to slice when it has been in the fridge for about 20 min.. no more. The chocolate dough starts to harden too much and crack off if chilled too much. I was very happy with the outcome. Thank you for sharing the recipe.

 
Jul 15, 2003

I was able to make these perfectly - though they did end up in silly shapes. - i give them a 5

 
Jul 27, 2006

Wow! Some people just don't understand that pinwheel cookies are not the easiest things to make... I do think that if you have time, and put some effort into it, these can be the most amazing!

 
Jul 16, 2003

THESE CAME OUT PERFECT AND WAS VERY PRETTY. I PRESENTED THEM ON A PLATTER WITH NEOPOLITAN COOKIES AND THEY ALL SOLD LIKE HOTCAKES! LOOKS A BIT COMPLEX, BUT WASN'T. THANK YOU FOR A REAL GOOD KEEPER! :-)))))

 
Sep 09, 2008

I always read the reviews before i use on of the recipes here. I followed the recipe exact for the most part. I used only half of the amount of chocolate and instead of leaving one half plain i mixed melted white chocolate in with it. The chocolate was a little thinner than the white chocolate so i rolled the white chocolate layer out and then spread the chocolate overtop and then rolled into a tube. After about 15 mins in the fridge they were ready to cut. And they baked perfectly. So to all those who said chocolate makes it too brittle you have to cut them right away.... they are not overnight cookies if they were they would say black and white overnight cookies. Everyone loved these cookies they didn't even make it to the next day!!!

 
Jan 17, 2003

A bit fiddley to make but well worth it

 

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Nutrition

  • Calories
  • 116 kcal
  • 6%
  • Carbohydrates
  • 14.8 g
  • 5%
  • Cholesterol
  • 19 mg
  • 6%
  • Fat
  • 6.3 g
  • 10%
  • Fiber
  • 0.6 g
  • 3%
  • Protein
  • 1.3 g
  • 3%
  • Sodium
  • 88 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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