Recipe by Karen E.
"These cookies are great! I like to freeze mine till I'm ready to bake, just thaw for 5 minutes before slicing."
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1 3/4 cups
1 (1 ounce) square
These cookies have a very good flavor and are not too sweet. The dough is pretty easy to work with as well. I have been looking for a chocolate pinwheel cookie recipe that calls for cocoa instead of chocolate chips or baking chocolate, both of which are expensive and difficult to find where I live. Since I couldn't find one I adapted this recipe and it turned out great! I mixed the wet ingredients and then divided the mixture in half and added half the dry ingredients less two tablespoons of flour along with 2 tablespoons cocoa to one half of the wet ingredients and the rest of the dry ingredients to the other half of the wet ingredients. I will definately make these again.
These are pretty good. I make them following the recipe during most of the year. But at Christmastime I leave out the cocoa and tint 1/2 red and the other 1/2 green. Then I brush them with milk and sprinkle with colored sugar. Very pretty.
I found this dough extremely difficult to roll, even after chilling. They tasted good, but my pinwheels didn't look nearly as nice as the picture, but that was probably my own fault.
these cookies looked perfect, and tasted as good as they looked! i did bake one batch a few minutes longer than recommended, until the 'vanilla' part started to brown, and the chocolate flavour came out better. i'd definitely be making these again!
Really good. I made a double batch, so I just made the recipe twice: one chocolate (2 squares chocolate), one vanilla. I chilled the rolled dough-log overnight. Since I only had unsweetened chocolate, they weren't too sweet, so I sprinkled some white decorator sugar on them before baking. I had 48 1/4"thick, 2-1/2"diameter cookies, baked for 8 minutes. I will make them again.
These were very tasteless! When rolled out and rolling up into log the dough kept cracking as well. I won't be making these again.
I made these cookies, for the first time, this Christmas. My family raved about it even though I had made 4 other types ... these were their favorite. I used powdered unsweetened chocolate, approx 4-5 tablespoons and 4-5 teaspoons of white sugar, instead of squares. I took a members advice and rolled the dough out between 2 pieces of parchment paper. No need for a floured work table and floor getting dusted. To prevent slippage, I held the ends of the paper down with one palm and rolled a wooden rolling pin down the length of the paper. After a few attempts, the dough softened and I got the knack of it. I kept the paper on the bottom to transfer it and flip it onto the other rolled dough. Easy, neat and hygienic. Rolling was sushi-style. I used the cutaway edges to briefly mix the 2 doughs together, into a ball then partially flatten. This made a marblized design. I will be making these, again, for Easter, using pastel colors and different flavors.
I found this recipe very simple and the cookies turned out great. I didn't use chocolate in the recipe, but rather red and green food coloring for Christmas cookies as another rater suggested. Thanks for the recipe. Will be using again soon
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 41
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