Well actually i made this cookies very long time ago, i took a picture n edited already...and tadaaaaaa here we go my Pinwheel & Checkerboard Cookies. Not to bad for first time hehehe
If i don't mistake it was to celebrate X-MAS eve 2010 in our home, such a long post isn't??? well like people always said "Better you do it now than never". But some time to make a baby step is really hard isn't???
And I learn from my son who starting to walk now, when i saw him walking, he never gave up eventhough he fall down over and over again, he will stand up and walk again...Love him til death My baby boy Ethan!!!!
And here i enclosed link for this recipes from here.
I followed all of this in this recipes but instead of all purpose flour i used plain flour. And i used color drop by feeling tho!
I found its really time consuming to make, i dunno maybe at that time Ethan still a baby, he was 5 months old at that time, and breastfeeding him as well.
But after all this cookies turned out good and so yummy. My Hubby liked to open pantry to take some because i put my cookies jar in there.
So once again tadaaaaaaaaa here we go......
Ingredients:
- 1-1/4 cups butter, softened
- 1 cup packed brown sugar
- 1/2 cup sugar
- 2 eggs
- 1/4 teaspoon vanilla extract
- 4 cups all-purpose flour ( I used plain flour)
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/4 teaspoon baking soda
- Red and green gel food coloring
- 1 ounce unsweetened chocolate (Dark Cooking Chocolate aka DCC), melted and cooled
Methods:
- 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 in. apart on ungreased baking sheets. Bake at 375° (191 degrees C...i turned the oven to 200 degrees C) for 9-11 minutes or until set. Remove to wire racks to cool.
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