Yield: Yields about 10 dozen 2-inch cookies.
These fun cookies, with their spirals of chocolate and vanilla dough, are perfect for Christmas or parties. Watch the playback of our Virtual Cookie Exchange, where Denise Mickelsen demonstrates how to get a well-defined design on the cookies and offers up her secret to keeping the pinwheel log rounded in the freezer.
For the best results, measure your flour by weight instead of volume. (1 cup of all-purpose flour equals 4-1/2 oz.) If you don’t have a scale, be sure to use the proper technique when filling your measuring cups.
I've made these many, many times. They are a little work but fun to make, and look great on a Christmas cookie plate. Really nice texture. I think the dough is easy to work with if roll it out between waxed paper and roll it up when it is a little softer.
The only change I make is increasing the amount of espresso powder to 2 tsp.
Following this recipe I ended up with a dough that was too crumbly to work with. This means to me there isn't enough liquid to flour ratio. I just added cold water until I had a dough the consistency that I desired, however it was still a very difficult dough to work with.
Lets be clear: ONE AND ONE QUARTER cups of sugar, not 11/4 cups. Sloppy writing.
A lot of work and the flavor was not as good as I'd hoped. OK, but nothing exceptional. I must have messed up in the measurements because the cookies were cute, just like the picture, but only slightly larger than a quarter! I assume they are supposed to be larger than that.
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