Best 6 Pinwheels And Checkerboard Cookies Recipes

PINWHEELS AND CHECKERBOARDS

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder, salt and baking soda; gradually beat into creamed mixture., Divide dough into four portions. Tint one portion red and one portion green. Stir chocolate into another portion. Wrap chocolate and plain portions in plastic; refrigerate 1 hour or until easy to handle., For pinwheel cookies, divide red and green portions in half. Roll out each portion between waxed paper into a 9x6-in. rectangle. Refrigerate 30 minutes. , Remove waxed paper. Place one green rectangle over a red rectangle. Roll up tightly jelly-roll style, starting with a long side; wrap in plastic. Repeat. Refrigerate 2 hours or until firm., For checkerboard cookies, divide plain and chocolate portions in half. Roll out each portion between waxed paper into a 6 4-in. rectangle. Cut each rectangle lengthwise into eight 1/2-in. strips. , Stack the strips in groups of four, alternating plain and chocolate strips and forming eight separate stacks. Form a four-stack block by alternating chocolate-topped and plain-topped stacks. Repeat. Press together gently. Wrap in plastic. Refrigerate at least 2 hours., Preheat oven to 375°. Unwrap and cut pinwheel and checkerboard dough into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake 9-11 minutes or until set. Remove to wire racks to cool.

CHECKERBOARD COOKIES

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until well blended, 1 to 2 minutes. Add vanilla extract, lemon extract, and salt. With mixer on low speed, gradually add flour, scraping down sides of bowl.
• Turn dough out onto a clean work surface; it will be loose and crumbly. Knead dough by pushing small amounts away from you with the heel of your hand for 1 to 2 minutes. Divide dough in half. Sprinkle cocoa powder over one of the halves. Knead until cocoa has been fully incorporated.
• Place each half of the kneaded dough between 2 sheets of plastic. Using a rolling pin, shape dough into two 7-inch squares, about 3/8 inch thick. Using a sharp knife and a ruler, slice each square into nine 3/4-inch-wide strips.
• Whisk together the egg and 1 tablespoon water. Cover work surface with plastic wrap. Place 3 strips of dough on plastic, alternating white and chocolate strips. Brush tops and in between the strips with egg wash. Gently press strips together. Repeat, forming second and third layers, alternating colors to create a checkerboard effect. Wrap assembled log in plastic. Repeat process for second log, reversing color pattern. Refrigerate 30 minutes, or freeze 15 minutes.
• Preheat oven to 350 degrees. Line a baking sheet with a Silpat baking mat or parchment paper. Slice each log into 1/4-inch-thick slices; place on baking sheet. Bake until done, 10 to 12 minutes. Remove baking sheet from oven, and let cookies cool 2 minutes. Transfer cookies to a wire rack to cool completely.

PINWHEELS AND CHECKERBOARD COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking powder, salt and baking soda; gradually add to creamed mixture and mix well.
• Divide dough into fourths. Tint one portion red and one portion green. Stir chocolate into another portion. Wrap chocolate and plain portions in plastic wrap; chill for 1 hour or until easy to handle.
• For pinwheel cookies, divide red and green portions in half. Roll out each portion between waxed paper into a 9-in. x 6-in. rectangle. Refrigerate for 30 minutes.
• Remove waxed paper. Place one green rectangle over a red rectangle. Roll up tightly jelly-roll style, starting with a long side; wrap in plastic wrap. Repeat. Chill for 2 hours or until firm.
• For checkerboard cookies, divide plain and chocolate portions in half. Roll out each portion between waxed paper into a 6-in. x 4-in. rectangle. Cut each rectangle lengthwise into eight 1/2-in. strips.
• Stack the strips in groups of four, alternating plain and chocolate strips and forming eight separate stacks. Form a four-stack block by alternating chocolate-topped and plain-topped stacks. Repeat. Press together gently. Wrap in plastic. Chill for at least 2 hours.
• Unwrap and cut pinwheel and checkerboard dough into 1/4-in. slices. Place 1 inches apart on ungreased baking sheets. Bake at 375° for 9-11 minutes or until set. Remove to wire racks to cool. Yield: 6 dozen pinwheel and 4 dozen checkerboard cookies.

ICEBOX PINWHEEL COOKIES

Steps:

• Sift the flour, baking powder, and salt together and set aside.
• In a mixer with a paddle attachment cream the butter well; then add the sugar and continue creaming until light and fluffy. Add the eggs 1 at a time and then the vanilla.
• On the low setting, add the dry ingredients and mix just until combined. Divide the dough in half and return half the dough to the mixer. Add the warm melted chocolate and mix to combine. Shape both pieces of dough into 4 by 4-inch square, and wrap them in plastic wrap and chill for 30 minutes.
• Cut each square into 4 strips then place them on a sheet pan and keep chilled while you roll out the dough. Between pieces of parchment paper, roll out a piece of chocolate dough into a rectangle 6 by 7 inches (have a ruler nearby). Roll a piece of vanilla dough out into a 6 by 6-inch square. Peel off the top pieces of parchment from both doughs and flip the vanilla dough onto the chocolate, allowing 1/2-inch border of chocolate dough around the top and bottom. Press the 2 doughs together lightly with a cake pan or other flat pan. Peel off the top piece of parchment and fold the 1/2-inch of over hanging chocolate dough up and over the vanilla dough. Use the parchment to roll up the dough into a tight pinwheel. Wrap in plastic wrap and chill 4 to 5 hours (roll the dough a couple times the first hour so it doesn't develop a flat side). Repeat with the remaining pieces of dough.
• Preheat the oven to 350 degrees F.
• Butter a sheet pan. Unwrap the roll and cut into 1/4-inch slices. Place them 1 1/2 inches apart on the sheet pan and bake for 9 to 11 minutes.

PINWHEEL COOKIES III

Steps:

• Blend together shortening, 1 cup white sugar, and brown sugar. Add eggs, vanilla, flour, salt, and soda. Mix well, and set dough aside.
• To Make Filling: In a saucepan, combine dates, sugar, water and nuts. Cook over medium heat until thick. Cool filling. If necessary, add water until mixture can be spread easily on the dough.
• Divide dough into 4 parts. Roll out each piece on a floured surface to 1/2 inch thick. Spread with cooled, not cold filling. Roll up jelly-roll style. Close ends and place rolls on cookie sheets. Refrigerate until cold.
• Slice chilled rolls, and bake at 400 degrees F (205 degrees C) for 10 minutes.

CHECKERBOARD COOKIES

Steps:

• Preheat oven to 350° F (177° C) and place rack in center of oven.
• Bake hazelnuts for 15 minutes or until skins start to blister. Remove from oven and wrap in a clean towel so the nuts can steam for 5 minutes. Rub the towel briskly in a back and forth motion to remove the skins from the hazelnuts. Set aside to cool.
• When cool, place the hazelnuts in a food processor along with the cocoa powder and process until the hazelnuts are finely ground. Set aside.
• In a small bowl whisk together the flour and salt. Set aside.
• In bowl of electric mixer, beat the butter and sugar until light and fluffy (about 2 to 3 minutes). Add the egg, vanilla extract and orange zest and beat until well blended. Add the flour mixture and beat just until incorporated.
• Divide the dough in half and place one half of the dough back into the bowl of electric mixer. Add the cocoa and hazelnut mixture to the dough and beat until incorporated. Set aside.
• Lay out two large sheets of parchment paper (about 10 x 12 inch) (25 x 30 cm) and on one sheet of parchment roll out the white dough into a 6 1/2 inch by 10 1/2 inch (22.5 x 26.25 cm) rectangle, making sure both sides of the dough are smooth.
• Wrap dough and place on a baking sheet in the freezer for about 15 minutes or until dough is firm.
• Meanwhile, take the chocolate dough and remove 1/2 cup (used later for wrapping the checkerboard log) and cover with plastic wrap. Set aside.
• On the second sheet of parchment roll out the chocolate dough into a 6 1/2 inch by 10 1/2 inch (22.5 x 26.25 cm) rectangle, making sure both sides of the dough are smooth.
• Wrap dough and place on a baking sheet in the freezer for about 15 minutes or until dough is firm.
• When both the white and chocolate doughs are firm, remove from freezer and lay the white dough on a cutting board, removing the parchment paper.
• Lightly brush the top of the dough with a little water or lightly beaten egg white (this helps the layers to stick together).
• Remove the parchment paper from the chocolate dough and place it evenly on top of the white dough.
• Trim the edges of the two doughs so the rectangle now measures 6 inches by 10 inches (21.25 x 25 cm).
• (Take the chocolate dough trimmings and add to the 1/2 cup of reserved chocolate dough.) Lengthwise cut the rectangle into thirds (3- 2 inch by 10 inch stripes) (5 x 25 cm).
• Place one strip on a piece of plastic wrap.
• Brush the top of the dough with water and place the second strip on top of the first (alternate colors so you have white, black, white, black).
• Brush the top of the second layer with water and stack the third layer.
• Press down lightly on the top of the dough and then wrap and freeze for 15 minutes, or until firm.
• When firm, remove from freezer and unwrap, placing the dough on a cutting board.
• Using a sharp long knife, cut the layers lengthwise into 1/4 inch (0.6 cm) wide and 10 inch (25 cm) long strips (You will end up with 8 strips).
• Stack the layers, turning every other strip so top faces down and bottom faces up, to produce the checkerboard effect.
• Re-wrap stack and place in freezer again to firm up.
• Meanwhile, take the reserved chocolate trimmings and 1/2 cup of chocolate dough and roll out on a piece of parchment paper into approximately 9 1/2 x 10 1/2 inch (24 x 26.25 cm) rectangle, making sure the dough is smooth - Cover and refrigerate until slightly firm.
• Remove stack of checkerboard dough from freezer and place in center of chocolate dough.
• Wrap the chocolate dough around the checkerboard layers until you have a smooth surface that encloses the checkerboard design. Wrap in plastic and freeze until firm.
• Can freeze dough for up to 2 weeks.
• Preheat oven to 350° F (177° C) and place rack in center of oven.
• Line a baking sheet with parchment paper.
• Remove dough from freezer and place on a cutting board.
• With a sharp knife cut the block of dough into 1/8 to 1/4 inch (0.5 cm) thick slices.
• Place on prepared baking sheet about 1 inch (2.54 cm) apart.
• Bake for about 5-7 minutes or until cookies just start to brown around the edges.
• Remove from oven and place on wire rack to cool.
• Baked cookies can be stored in an airtight container up to one week.