Cookie recipe!!
Jan. 3rd, 2007 11:54 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
flybystardancerI just adapted a recipe I've used before for making pinwheel cookies, and felt like sharing the recipe here for all. :D
Note: For those outside the US, here is an online converter that can be used to change the measurements into something more familiar to you.
Name: Peanut Butter and Chocolate Pinwheels
Ingredients:
Peanut butter dough:
1 package (16.5 or 18 ounces) refrigerated sugar cookie dough
1/2 cup creamy peanut butter
1/3 cup all-purpose flour
1/4 cup packed brown sugar
1/2 teaspoon vanilla
Chocolate dough:
1 package (16.5 or 18 ounces) refrigerated sugar cookie dough
3/8 cup unsweetened cocoa powder
1/4 cup packed brown sugar
1 teaspoon vanilla
Directions:
1. For peanut butter dough, remove cookie dough from package and place in a large bowl. Let stand at room tempurature for about 15 minutes. Add the rest of the ingredients and beat with an electric mixer until well blended. Wrap dough in plastic wrap and stash in the refridgerator for at least half an hour, though at least an hour to overnight is preferable.
2. For chocolate dough, repeat the same procedure but with the chocolate dough ingredients.
3. Sprinkle work surface, dough, and rolling pin with powdered sugar. Roll the peanut butter dough until approximately ¼ inch thick. Repeat with the chocolate dough, keeping it slightly smaller than the peanut butter dough. Place the chocolate dough on the peanut butter one and roll tightly into a log. Wrap in plastic wrap or parchment paper and stash in the refridgerator for at least a half hour.
4. When ready to bake, preheat oven to 350˚ F. Line cookie sheets with parchment paper (or grease, whichever prefered). Cut dough log into ½ inch rounds. Place on cookie sheet with at least 1 ½-2 inches between cookies (cookies will spread a great deal while baking).
5. Bake 13-14 minutes, or until edges start to turn golden brown (slightly darker than the rest of the peanut butter layer). Cool on cookie sheets for about 5 minutes, then remove to wire racks to cool completely.
Note: For those outside the US, here is an online converter that can be used to change the measurements into something more familiar to you.
Name: Peanut Butter and Chocolate Pinwheels
Ingredients:
Peanut butter dough:
1 package (16.5 or 18 ounces) refrigerated sugar cookie dough
1/2 cup creamy peanut butter
1/3 cup all-purpose flour
1/4 cup packed brown sugar
1/2 teaspoon vanilla
Chocolate dough:
1 package (16.5 or 18 ounces) refrigerated sugar cookie dough
3/8 cup unsweetened cocoa powder
1/4 cup packed brown sugar
1 teaspoon vanilla
Directions:
1. For peanut butter dough, remove cookie dough from package and place in a large bowl. Let stand at room tempurature for about 15 minutes. Add the rest of the ingredients and beat with an electric mixer until well blended. Wrap dough in plastic wrap and stash in the refridgerator for at least half an hour, though at least an hour to overnight is preferable.
2. For chocolate dough, repeat the same procedure but with the chocolate dough ingredients.
3. Sprinkle work surface, dough, and rolling pin with powdered sugar. Roll the peanut butter dough until approximately ¼ inch thick. Repeat with the chocolate dough, keeping it slightly smaller than the peanut butter dough. Place the chocolate dough on the peanut butter one and roll tightly into a log. Wrap in plastic wrap or parchment paper and stash in the refridgerator for at least a half hour.
4. When ready to bake, preheat oven to 350˚ F. Line cookie sheets with parchment paper (or grease, whichever prefered). Cut dough log into ½ inch rounds. Place on cookie sheet with at least 1 ½-2 inches between cookies (cookies will spread a great deal while baking).
5. Bake 13-14 minutes, or until edges start to turn golden brown (slightly darker than the rest of the peanut butter layer). Cool on cookie sheets for about 5 minutes, then remove to wire racks to cool completely.
