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.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
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.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.