Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Black-and-Orange Pinwheel Cookies
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- Level: Easy
- Total: 3 hr 15 min (plus cooling)
- Active: 1 hr
- Yield: about 40 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 40 servings
- Calories
- 77
- Total Fat
- 4 g
- Saturated Fat
- 2 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 0 g
- Sugar
- 5 g
- Protein
- 1 g
- Cholesterol
- 14 mg
- Sodium
- 36 mg
Classic pinwheel cookies with a fun Halloween twist. These cookies come together by making a simple vanilla cookie dough, dividing it in half, then adding black cocoa to one half and orange gel food coloring to the other. Roll out the doughs, layer them together, then roll into logs. Chill, then coat in black sanding sugar, slice, and bake for a fun, slightly crisp holiday cookie.
- Level: Easy
- Total: 3 hr 15 min (plus cooling)
- Active: 1 hr
- Yield: about 40 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 40 servings
- Calories
- 77
- Total Fat
- 4 g
- Saturated Fat
- 2 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 0 g
- Sugar
- 5 g
- Protein
- 1 g
- Cholesterol
- 14 mg
- Sodium
- 36 mg
Ingredients
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Directions
- Whisk together the flour, baking powder and salt in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the egg and vanilla until combined. Reduce the mixer speed to low, add the flour mixture and beat for a few seconds, then increase the speed to medium-high and beat until combined.
- Divide the dough in half (use a scale if you have one so the pieces are equal). Stir together the cocoa powder and milk in a small bowl to make a paste. Add 1 piece of dough to a clean bowl, add the cocoa paste and beat with a mixer on medium-high speed until the dough is black throughout. Press the dough into a 4-by-6-inch rectangle and wrap in plastic wrap. Add the orange food coloring to the remaining dough and beat with clean beaters until the dough is orange throughout. Press into another 4-by-6-inch rectangle and wrap in plastic wrap. Refrigerate the doughs until firm, at least 1 hour.
- Roll out the black dough on a floured surface into a 9-by-12-inch rectangle. Transfer to a sheet of parchment and brush off any excess flour. Roll out the orange dough into a 9-by-12-inch rectangle and lay it on top of the black dough, gently pressing the 2 layers together. (If the dough is too soft to work with or easily tears, refrigerate for 15 minutes.) Cut the dough stack in half crosswise. Starting from a long side, carefully roll up each dough half into a tight log, using the parchment to cover the outside of the log. Place the logs seam-side down on a baking sheet and refrigerate until firm, at least 2 hours.
- Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Unwrap each log, then lightly brush with water and sprinkle all over with sanding sugar, gently pressing to adhere. Trim the ends, then thinly slice into 1/8-inch-thick rounds. Arrange the rounds about 1 inch apart on the prepared baking sheets. Bake, rotating and switching the baking sheets halfway through, until the cookies are set and slightly firm, 12 to 15 minutes. Let the cookies cool 10 minutes on the baking sheets, then transfer to racks to cool completely.
