Wednesday, November 9, 2011

Make This!!

Refrigerator Pinwheel Cookies!

It all starts with two and a half cubes of butter!

& just a few more ingredients to make a simple shortbread cookie dough.
Divide your cookie dough in half. Return one of the halves to the mixer & add cocoa powder.
Roll each section of dough into a 8x10" rectangle. Place the two rectangles together & roll them up.

Refrigerate a minimum of one hour.
NOTE: I made my dough before I went to bed & let the dough chill overnight.

Slice into 1/4" rounds & place on an ungreased cookie sheet.
Bake @ 325* for 13 minutes.

Guess what?! I bought a new apron from Etsy. I like it!
It really dresses up my 'jeans & fleece.' ☺

These cookies are Pullman bound!
Go Cougs!

Pinwheel Refrigerator Cookies:
Makes 4 dozen
 This recipe is adapted from "The Betty Crocker Cookbook."

1 1/4 cup unsalted butter (2 1/2 sticks), at room temperature
1 1/2 cup powdered sugar
1 egg
3 cup flour, plus more for rolling out dough
1/2 teaspoon salt
1/4 cup unsweetened baking cocoa powder (not cocoa drink mix)
1. With an electric mixer, beat together butter, sugar and egg on medium speed until light and fluffy. Reduce speed and add flour and salt, mixing until a dough forms. (You may need to use your hands to shape it into a ball.)
Remove dough from bowl and divide in half.
2. Return half to mixing bowl. On low speed, beat in cocoa powder until evenly mixed.
3. Divide each flavor of dough in half. On a floured surface, roll plain dough into a rectangle about 8-by-10 inches. Shape the edges to make all sides straight. Repeat with the chocolate dough, then place it on top of plain dough and roll up tightly. (You may need to run a knife or metal spatula under the dough to loosen it from the floured surface.) Repeat with remaining dough.
4. You can also make a simpler bulls-eye cookie by dividing and rolling the chocolate dough into two cylinders 8 inches long, then dividing and rolling the vanilla dough into two rectangles 8 inches long and about 3 inches wide. Place the chocolate tubes on the vanilla dough and wrap, pressing the seam to seal.
5. Wrap logs tightly in plastic wrap. Refrigerate until firm, about 1 hour, or place in freezer.
6. To bake, preheat oven to 350 degrees. Unwrap log and, with a sharp knife, slice into1/4-inch slices. (If using a frozen log, let sit at room temperature 15 minutes before slicing.) Place slices 1 inch apart on ungreased cookie sheet and bake for 13 to 15 minutes or until golden around the edges. Gently transfer to wire rack to cool.

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