Cafe Mocha Pinwheels
When my daughter was young, I made these cookies for school bake sales. Preschoolers enjoy rolling up the dough, and older kids can get in on all the steps.—Dion Frischer, Ann Arbor, Michigan
Total TimePrep: 30 min. + freezing Bake: 10 min./batch + cooling
Makesabout 4-1/2 dozen
- 1 cup butter, softened
- 2 cups sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 tablespoon instant espresso powder
- 1/2 cup baking cocoa
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder and espresso powder; gradually beat into creamed mixture. Divide dough in half. Beat cocoa into half of dough. Divide each color into two portions.
- On baking sheets, roll each portion between two sheets of waxed paper into a 9x7-in. rectangle. Remove waxed paper. Place one chocolate rectangle on top of one plain rectangle. Roll up tightly jelly-roll style, starting with a long side. Tightly roll waxed paper over dough, using the waxed paper to mold the dough into a smooth roll. Securely wrap waxed paper-covered roll in plastic wrap; repeat with remaining dough. Freeze 1 hour or until firm.
- Preheat oven to 350°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake 10-12 minutes or until edges are light brown. Cool on pans 2 minutes. Remove to wire racks to cool. Freeze option: Place wrapped logs in a resealable plastic freezer bag; return to freezer. To use, unwrap frozen logs and cut into slices. If necessary, let dough stand 15 minutes at room temperature before cutting. Bake as directed.
Originally published as Pastel Pinwheels in Ultimate Cookie Swap 2016 Bookazine
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