How to Make Chocolate Pinwheel Cookies

I wanted to make something exotic and different for the holidays so i decided to make these lovely pinwheel cookies for the fam. These chewy biscuits are perfect for festive periods and also easy to make at home. I combined two flavors, vanilla and butterscotch and they turned out so lovely. The flavored dough rolled around each other and later sliced into round pinwheels also makes it a fun recipe for kids to make too. Luckily for me i still had left over ingredients from the Christmas fruit cake i made so it was quite easy to prepare since i didn't have to go to the market to get ingredients. I would've loved to make it in different colors rather than the usual chocolate color but i ran out of stock. I really do mess up my kitchen when i make these cookies but the final result is always worth it especially when i see the smiles on the faces of family and friends.....Total bliss!. Hope you do enjoy making these as much as i did....Happy new year!!!.

Pinwheel Cookies Recipe
•Prep time:  30minutes
•Bake time: 15minutes
•Total time: 45minutes

Utensils needed

• A Rolling Pin

• A Clean Board or Smooth Flat Surface

• 3 Plastic Sample bags

• 2 Small mixing bowls

• A Sharp Knife

• A wooden spatula

Ingredients:::

• 100g Butter/Margarine

• 100g Granulated sugar

• 2 Eggs whisked

• 1 tbsps. each of Vanilla and Butterscotch flavor Essence (or any combination you choose)

• 3 tbsps. milk

• 2 cups Wheat flour (all-purpose flour)

• 1/4 tsp. baking powder

• 4 tbsps. cocoa powder

Directions:::

Step 1: Beat the butter and sugar in the medium sized mixing bowl till pale and fluffy. Add the whisked eggs and milk, Mix till well incorporated.

Step 2: Divide the Mixture in step 2 above into two. In one part, add the vanilla flavor Essence, mix thoroughly, then 1 cup of flour and mix into a Semi-stiff dough. The dough is perfect if it doesn't stick to the sides of the bowl. In the other part, Add the cocoa powder and butterscotch flavor Essence, Mix thoroughly, then fold in the flour to make a Semi-stiff dough just like the first part.

Step 3: Place Each dough in separate plastic sample bags like in the pictures and roll out. You can also use waxed paper for this but i found the sample bags more convenient because it gives me the perfect rectangular shape i need.

Step 4: Once rolled out Individually, tear open the sides of the plastic sample bags with a knife and place the rolled out chocolate colored dough on top of the plain dough making sure they are perfectly aligned on all sides. Lightly press the dough on top so it'd adhere with the one at the bottom.

Step 5: From the shorter side of the rectangle, Gently roll the dough into a log, Wrap in the last sample bag and chill in a refrigerator for about an hour.

Step 6: After the hour is up, take the log out of the refrigerator and slice to about ¼ thickness with a sharp knife.

Step 7: Place the sliced pinwheel dough on a baking sheet lined with parchment paper and bake in a pre-heated oven for about 15-20mins.

Step 8: Remove the cookies from the sheet and place on a wire rack to cool. Store in an airtight container.

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