fokisci.blogg.se - Best cookie recipes from ina garten

Step 7 Preheat the oven to 375º and line two sheet trays with parchment paper.

Return the dough to the fridge to finish chilling. If the log needs some reshaping, remove the dough from the refrigerator after 30 minutes of chilling and gently roll it on the counter to work it into a round cylinder.

Step 6 Refrigerate the dough for about two hours.

Wrap the roll in plastic wrap, twisting the ends like a candy wrapper to press the dough together firmly and remove any air trapped inside. Carefully roll the dough into a log (like a jelly roll), using the parchment paper as a guide and peeling back the paper as it is rolled. Remove the top parchment and trim the edges to create even sides.

Step 5 Once the dough is chilled, remove the top piece of parchment paper from both squares and flip the chocolate dough on top of the vanilla, lining up the edges as much as possible.

Chill both squares for about 30 minutes or until the dough is firm but still malleable. Place another sheet of parchment paper over the dough and roll into a 9-by-9-inch square.

Step 4 Place each half of the dough on a separate piece of parchment paper and press into a 1/2-inch thick square.

Add the cocoa powder to the other half, mixing until no streaks remain in the dough.

Step 3 Divide the dough in half, reserving half in a separate bowl.

Add to the butter mixture and mix on low speed until fully combined and there are no flour pockets.

Step 2 Whisk together the flour, baking powder, and salt in a medium bowl.

Add the egg, egg yolk, and vanilla, then mix on low until fully, scraping the sides of the bowl as needed. Beat on medium speed for 2 to 3 minutes, or until light and fluffy. Step 1 Combine the butter and sugar in the bowl of a stand mixer.

This is a trick to stay ahead of the holiday baking frenzy and still have freshly baked cookies! Once rolled into a log, this cookie dough can be stored for up to two days before rolling in nuts or sprinkles, slicing, and baking. How long can pinwheel cookie dough be stored? If the dough is cracking while being rolled, let it rest a minute until it's easily pliable but holding its shape. It's important to give the dough all the time it needs to chill, otherwise the dough will get sticky and make a lumpy, messy swirl. Patience and the refrigerator are the key to making these cookies. What if the dough is cracking or sticking? When rolling the two layers together, use the bench scraper again to gently separate the dough from the parchment paper, if it sticks, to avoid creating holes in the swirl. Use a bench scraper to clean up the edges before chilling. Taking the time to make two even layers when rolling out the dough the first time will set up these Christmas cookies for success. While vanilla and chocolate are a classic pairing, the cocoa powder can be substituted for a few drops of food coloring to create a different holiday twist. Pinwheel cookies are similar to a shortbread, but traditionally include two layers of dough rolled and sliced to create a neat pinwheel design. Feel like an at-home pastry chef with little to no hassle! A stunning addition to any spread of Christmas desserts, pinwheel cookies are buttery, crispy showstoppers! Pair them with linzer cookies, spicy molasses cookies, or nutty pecan crescent cookies for the ultimate cookie plate.