Nut Pinwheel Cookies Recipe

From Dorothy McNett's Recipe Book.

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Nut Pinwheel Cookies

From Dorothy McNett's recipes at Make the dough several hours or the night before as it should be chilled before baking.

1 cup unsalted butter, softened but not melted
1 cup raw sugar
2 large eggs
2 3/4 cups all purpose unbleached flour
1/2 teaspoon baking soda
1 teaspoon fine sea salt
1/4 teaspoon ground cinnamon
2 teaspoons chocolate powder
3/4 cup finely chopped walnuts

Soften butter 30 seconds on half power in microwave. Using electric mixer, combine butter, sugar and eggs. Mix thoroughly. In another bowl whisk together the flour, soda, salt and cinnamon. Add to the butter mixture. Divide the dough into two equal portions. To one half, add the chocolate and nuts and blend in well. You may have to knead it in with your hands. It can be mottled, don't worry. On a lightly floured surface, roll out one of the halves , and then roll out the other. Lift one on top of the other and press together lightly. Roll up like a jelly roll. Wrap in waxed paper and chill thoroughly. When ready to bake, preheat oven to 400 degrees. Using a thin sharp knife, cut the cookie roll into rounds about 1/8 inch thick. Place slices on parchment lined baking sheet. Bake 8-10 minutes, or until lightly browned.

Recipe created 2004-07-05.

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