Making method for Pinwheel-Cookies. This cookies for easy to make everyone.

1. Making Method For Pinwheel-Cookies

2.  Place the butter in a mixing bowl with the
confectioner’s sugar.
 Beat the ingredients at medium speed, using
a handheld mixer or a stand mixer with a
paddle attachment.
 The mixture should be pale yellow and
smooth in texture when you are done.
Prepare the Pinwheel-Cookies

3.  Add the egg and beat the mixture for an
additional minute.
 Add 1/2 cup of the flour and beat the mixture
until the flour is just incorporated.
 Repeat the process, adding flour in 1/2-cup
increments until you have added all three
cups.

4.  Sprinkle the dough with kosher salt and beat the
dough for 30 seconds.
 Place the dough on a clean surface and divide the
dough into 2 halves.
 Place one half back into the mixing bowl.
 Add the cocoa powder to the mixing bowl and
beat the dough until the cocoa powder is
thoroughly incorporated.

5.  Divide each flavor of dough in half.
 Cover your work surface with parchment paper.
 Roll 1 plain dough half onto the parchment
paper into a rectangle measuring 10" by 8“.
 Cover your work surface with another piece of
parchment paper.

6.  Roll 1 chocolate dough half onto the second
piece of parchment paper into a similar
rectangular shape.
 Place the chocolate dough on top of the plain
dough making sure the parchment paper is on
the top.
 Peel the parchment paper off the chocolate
dough.

7.  Trim the edges of the stacked dough with a chef’s
knife until the dough is even, with no overlapping.
 Starting with a shorter end, use clean hands to
fold the edge of the dough up and over,
transforming the edge into a tightly rolled circle.
 Repeat the process with the remaining dough to
make a second log.

8.  Cover each log in plastic wrap and refrigerate the
logs from 1 hour to 1 day.
 Line 2 baking sheets with parchment paper.
 Remove the plastic wrap from 1 dough log and
place the log onto a cutting board.
 Place the sharp edge of a chef’s knife 1/4" from
the front edge of the dough.

9.  Place the cookie on a baking sheet at least 1-
1/2" from the edges.
 Continue adding cookies until you have 1
dozen cookies on each baking sheet. Make
sure to leave about 1” of space between the
cookies.
 Cover the baking sheets in plastic wrap and
refrigerate them for 15 minutes.

10.  Preheat your oven to 350 degrees Fahrenheit
(180°C) while the cookies are chilling in the
refrigerator.
 Remove the plastic wrap from one baking sheet and
bake the cookies for 5 minutes.
 Turn the pan 90 degrees and bake the cookies for
an additional 4 to 6 minutes. Let the cookies set, but
do not let the plain dough brown too much.

11.  Remove the cookies from the parchment paper
with a spatula.
 Place the cookies on a wire rack to cool. Allow the
baking sheet to cool and cover it with fresh
parchment paper.
 Continue cutting cookies, placing them on baking
sheets, refrigerating them and then baking them.

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