{"id":7888,"date":"2014-03-20T15:46:54","date_gmt":"2014-03-20T15:46:54","guid":{"rendered":"https:\/\/hadiaslebanesecuisine.com\/blog\/?p=7888"},"modified":"2024-11-14T22:46:17","modified_gmt":"2024-11-14T22:46:17","slug":"black-and-white-pinwheel-cookies","status":"publish","type":"post","link":"https:\/\/hadiaslebanesecuisine.com\/blog\/black-and-white-pinwheel-cookies\/","title":{"rendered":"Black and White Pinwheel Cookies"},"content":{"rendered":"
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Black and White Pinwheel Cookies<\/h1>\n<\/blockquote>\n

A gorgeous buttery cookie made of vanilla and chocolate layers, and sliced into pinwheels. Not only these are visually appealing, but also totally scrumptious. What I like about these cookies, is that you can make the dough roll in advance and freeze it until you have the time to bake it. They make a quick solution for unexpected guests.<\/p>\n

Don\u2019t let the appealing swirl design of those cookies intimidate you of making them. They are so fun to make and are easier than you might imagine. All you have to do is to roll a vanilla and chocolate cookie dough, separately, between parchment papers, then layer them on top of each other, fold them into a log and slice them into cookies. As simple as that!<\/p>\n

With only a handful of ingredients you will whip up with cookies that melt in your mouth.\u00a0 No leavening agents are required.\u00a0 Serve them with your breakfast coffee or your afternoon tea. Sublime!!<\/p>\n

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Rapidly mix the ingredients with your hands and knead well.\u00a0 If the dough is sticky, sprinkle some flour and knead one more time to form a smooth dough.\u00a0Divide the dough into two halves.\u00a0Add the cocoa powder to one of the pastry halves.\u00a0 Knead well until the cocoa is well diffused with the dough.<\/p>\n

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Roll out each dough between two sheets of lightly floured parchment papers to a 1 1\/4cm \u00bd inch-thick and to a rectangle 30\u00d735 cm \/12 x14 inches.<\/p>\n

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Carefully turn out the vanilla dough onto the chocolate dough.\u00a0Use the parchment paper as aid to roll the two layers together tightly, creating a thick log.\u00a0 Cover with plastic wrap and refrigerate for at least one hour, this will facilitate the cutting process later<\/p>\n

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Slice the roll, using a sharp knife, into \u00a0\u00bd cm \/ 1\/4 inch thick slices.\u00a0Place the pinwheel cookies on the baking sheets.<\/div>\n
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Black and White Pinwheel Cookies<\/h2>\n\n