These pinwheel icebox cookies can be made in the shape of pinwheels or a checkerboard. The easy butter cookies are lightly flavored with vanilla and half of the dough is mixed with melted chocolate.
The cookies make a wonderful Christmas cookie, one of our favorites through the years.
Cook Time: 10 minutes
Total Time: 10 minutes
- 1 cup butter (8 ounces)
- 1 cup granulated sugar
- 2 eggs
- 1 1/2 teaspoons vanilla
- 3 cups flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 ounces unsweetened chocolate, melted
In large mixing bowl cream butter and sugar together; add eggs, one at a time, beating well after each addition. Beat in vanilla and beat until light and fluffy.
Combine the flour, baking powder, and salt; blend well.
With mixer on low speed, gradually add flour mixture and mix just until combined.
Divide dough into 2 equal portions; blend melted chocolate into one portion.
Form each portion into ball. Place each ball between two sheets of waxed paper lightly dusted with powdered sugar or flour and roll each into a rectangle; carefully layer one color on the other. Starting at long edge, roll into a log. Cut log in half and wrap each portion up in plastic wrap.
Refrigerate dough for at least 4 hours, until very firm. Cut in 1/4-inch slices and place on a greased baking sheet about an inch apart. Bake at 350° for 8 to 10 minutes.
To make a checkerboard cookie, divide dough into alternate ropes of vanilla and chocolate. Working with 4 ropes - 2 of each color - press a light and dark rope together. Place one pair of ropes on top of the other pair, alternating vanilla and chocolate. Repeat with remaining dough; wrap each roll in plastic and refrigerate until firm, about 4 hours. Slice and bake as pinwheels, above.
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