Name: Pinwheels and Checkerboards
Prep time: 30 min
Cook time: 30 min
Yield: 6
Ingredients: 1-1/4 cups butter, softened -; 1 cup packed brown sugar -; 1/2 cup sugar -; 2 large eggs -; 1/4 teaspoon vanilla extract -; 4 cups all-purpose flour -; 1 teaspoon baking powder -; 1 teaspoon salt -; 1/4 teaspoon baking soda -; Red and green gel food coloring -; 1 ounce unsweetened chocolate, melted and cooled -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Pinwheels and Checkerboards

1. 1-1/4 cups butter, softened -

2. 1 cup packed brown sugar -

3. 1/2 cup sugar -

4. 2 large eggs -

5. 1/4 teaspoon vanilla extract -

6. 4 cups all-purpose flour -

7. 1 teaspoon baking powder -

8. 1 teaspoon salt -

9. 1/4 teaspoon baking soda -

10. Red and green gel food coloring -

11. 1 ounce unsweetened chocolate, melted and cooled -

How to cook deliciously - Pinwheels and Checkerboards

1. Stage

In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder, salt and baking soda; gradually beat into creamed mixture.

2. Stage

Divide dough into four portions. Tint one portion red and one portion green. Stir chocolate into another portion. Wrap chocolate and plain portions in plastic; refrigerate 1 hour or until easy to handle.

3. Stage

For pinwheel cookies, divide red and green portions in half. Roll out each portion between waxed paper into a 9x6-in. rectangle. Refrigerate 30 minutes.

4. Stage

Remove waxed paper. Place one green rectangle over a red rectangle. Roll up tightly jelly-roll style, starting with a long side; wrap in plastic. Repeat. Refrigerate 2 hours or until firm.

5. Stage

For checkerboard cookies, divide plain and chocolate portions in half. Roll out each portion between waxed paper into a 6 4-in. rectangle. Cut each rectangle lengthwise into eight 1/2-in. strips.

6. Stage

Stack the strips in groups of four, alternating plain and chocolate strips and forming eight separate stacks. Form a four-stack block by alternating chocolate-topped and plain-topped stacks. Repeat. Press together gently. Wrap in plastic. Refrigerate at least 2 hours.

7. Stage

Preheat oven to 375°. Unwrap and cut pinwheel and checkerboard dough into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake 9-11 minutes or until set. Remove to wire racks to cool.