With this recipe, after you divide the dough into 4 parts, you use 2 portions to make the raspberry and 2 portions for the chocolate. A bit of variety and color on your cookie plate or for your bake exchange or sale. Plus you have the advantage of the refrigerated dough, where you can make them, chill them, and bake them when you have the time.
|Raspberry Pinwheel Cookies|
- 1 c butter or margarine, softened
- 1 c brown sugar (packed)
- 1 c granulated sugar
- 2 eggs
- 2 tbsp vanilla
- 3 ½ c all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- Cream butter with the 2 sugars in a mixing bowl. Beat in eggs, one at a time. Add vanilla.
- Stir in flour, baking soda and salt. Divide dough into 4 parts. Roll each part ¼ inch thick into a rectangular shape
- Spread with your choice of fillings, roll up (like a jellyroll) and chill overnight, wrapped in waxed paper or cling wrap.
- When ready, unwrap and slice ¼ inch thick and placed on greased cookie sheets.
- Bake at 375 degrees for about 8-10 minutes, until the bottoms are slightly golden and the cookies are “set.” Makes about 8 dozen.
For Chocolate: (a nut-free recipe)
Spread ½ of the dough with 1 c MELTED semi-sweet or dark (I used dark) chocolate chips. Roll, wrap and chill. Let warm at room temperature slightly before slicing or chocolate may be too hard. Bake as directed.
|Chocolate Pinwheel Cookies|