These pinwheel icebox cookies are made with chocolate and vanilla doughs. The cookies should chill for at least 4 hours, so plan to start them early in the day or a day in advance.
I have been baking these cookies for Christmas for years, and though they have a few extra steps, they are well worth the effort. Or, try the chocolate nut cookie variation below.
These are excellent cookies to bake for the holidays and special occasions.
- 1 1/4 cups butter (10 ounces, softened)
- 1 1/2 cups powdered sugar
- 1 large egg
- 1 1/2 teaspoons vanilla
- 3 cups all-purpose flour
- 1/4 teaspoon salt
- 1/4 cup unsweetened cocoa powder
- In large mixing bowl cream the butter and sugar together until light and fluffy; add egg and vanilla; blend well.
- Combine the flour and salt in a bowl or on a sheet of wax paper.
- By hand or with a mixer on low speed, gradually add the flour mixture to the creamed mixture; mix just until combined.
- Divide the dough into 2 equal portions; blend the cocoa into one portion.
- Refrigerate the two portions for at least 1 hour.
- On a lightly floured surface, roll the plain vanilla dough into a rectangle about 16x6 inches.
- Roll the chocolate dough out to a rectangle the same size and carefully place on top of the plain dough.
- Roll the layered doughs out to a thickness of about 1/4 inch.
- Beginning at the wide side, roll the dough up tightly. Wrap in plastic wrap and refrigerate for 4 to 6 hours or overnight.
- Heat the oven to 400 F.
- Cut the roll into 1/8-inch slices. Let the dough warm slightly if it breaks up when cutting.
- Arrange the cookies on ungreased or parchment lined baking sheets about 1 inch apart.
- Bake for about 7 to 9 minutes, or until the cookies are set.
- Remove the cookies from the baking sheets immediately and cool completely on racks.
Variation: To make chocolate-nut cookies, mix all of the dough with 1/2 cup of cocoa. Put 1 1/2 cups of finely chopped walnuts or pecans in a large plate. Divide the dough into two portions and shape each portion into a cylinder about 1 1/2-inches in diameter. Roll each cylinder in the finely chopped nuts. Wrap in plastic wrap and refrigerate as for the chocolate pinwheel cookies. Slice and bake as directed above.