Galganov's Easy Recipe for Pinwheel Cookies!Now let's go make a batch of Chocolate Pinwheel Cookies!
Method I:
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The Background Story The charming, delicate, Chocolate Pinwheel Cookie is a fun to eat variation of a basic sugar cookie. It is usually made as a vanilla-chocolate pinwheel cookie. We, though, prefer citrus in this cookie. That means it is generally either a lemon-chocolate pinwheel or orange-chocolate pinwheel cookie. That does not, by any means, imply that it is never vanilla but we find the citrus-chocolate variation a more interesting and satisfying flavour experience. These pinwheels are refrigerator cookies. Once mixed, the dough is cooled to facilitate forming. It is then cooled, again, until hard enough to cut easily and consistently, with a very sharp knife. We will often use the freezer to cool the dough down quickly. It is usual for us to freeze the dough, in its final form (to assure it stays round during cutting), then move it to the refrigerator overnight and cut and bake them the next day (although a half hour in the freezer, after forming, is generally long enough to ready them for cutting). We like, now, to bake most cookies on a silicon baking sheet. With no need for oil, there is virtually no sticking (and these silicon sheets are great for rolling up cookies as required in making pinwheel cookies).
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We like to chill these two flat sheets of dough a little to make them easier to work with but they must not become hard or brittle as they will be impossible to roll. Maybe 5 minutes in the freezer or 15 minutes in the refrigerator.
