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Pinwheel Cookies

Course Cookies
Cuisine American
Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Servings 36 cookies
Author Rafeeda


  • 2 1/4 cup all purpose flour
  • 3/4 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup unsalted butter softened
  • 1 1/4 cup sugar
  • 2 large eggs lightly beaten
  • 1 1/2 tsp vanilla essence
  • 3 tbsp cocoa powder
  • 1/2 cup semi sweet chocolate melted


  • Sift together the flour, baking powder and salt. Set aside.
  • In a mixing bowl, beat the butter and sugar till light and fluffy.
  • Add in the eggs and the vanilla and beat again till blended.
  • Add the flour mixture slowly, bring in the dough and mix till well combined.
  • Divide the dough into half. Set aside one half for the vanilla portion.
  • Whisk the cocoa into the melted chocolate without any lumps and add to the other half of the dough and mix well.
  • Cover both the dough with cling film and refrigerate for half an hour.
  • Preheat the oven to 180 degrees. Lay parchment paper on a baking tray.
  • Roll out the vanilla and chocolate discs on parchment papers to similar length and breadth, around 1/2 inch thick. You may divide dough into two portions and work on it or do it at once - I had done the rolling in two batches.
  • Slowly flip the chocolate dough onto the top of the vanilla dough and remove the parchment paper.
  • Gently roll on top of the dough to make it compressed. Roll the dough into one big log.
  • Trim or press the sides neatly. Carefully cut the log into 1/4 inch thick cookies.
  • Put them on the tray and bake for around 10 minutes.
  • Allow to cool on a wire rack. Store in air tight container.
  • The cookies stay good for around 10 days - if it stays for that long, that is!