PINWHEEL COOKIES

PINWHEEL COOKIES image

Yield 2 dozen

Number Of Ingredients 9

Pate Sablée:
1/2 cup + 2 Tbsp unsalted butter, room temperature
1/2 cup + 2 Tbsp icing sugar, sifted
1 hard-boiled large egg yolk
1 large egg yolk
1/2 teaspoon vanilla extract
1 3/4 cups cake and pastry flour, sifted
1/4 teaspoon salt
2 tablespoons Dutch process cocoa powder

Steps:

Prepare the dough recipe, then remove half of the dough to a separate bowl. Stir the cocoa powder into that separate bowl of dough until incorporates. Shape each piece of dough into a disc and wrap in plastic wrap. Chill until firm, about 2 hours. On a lightly floured work surface, roll out each piece of dough to a square about 8-inches across and just under a ¼-inch thick. Place the chocolate dough over the plain dough, trim the edges and carefully roll up, creating a spiral effect. Wrap the cookie log and chill until form again, about an hour. Preheat the oven to 325 F and line 2 baking trays with parchment paper. Slice the cookies about ¼-inch thick and place on the baking trays, leaving a ½-inch between them. Bake the cookies for about 15 minutes, until lightly browned on the bottoms. Cool the cookies on the tray and then store in an airtight container.