Maurice Lenell Pinwheel Cookies
The joy of biting into a nostalgic treat is unparalleled, especially when it’s the classic Maurice Lenell Pinwheel Cookies.
Equipment
- Mixing bowls
- Electric mixer
- Rolling Pin
- Baking sheets
- Parchment paper
- Cookie cutter (circular)
- Cooling rack
Ingredients
- Unsalted butter (softened) 1 cup
- Granulated sugar 1 cup
- Large egg 1
- Vanilla extract 2 teaspoons
- All-purpose flour 2 ½ cups
- Unsweetened cocoa powder ½ cup
- Baking soda ½ teaspoon
- Salt ¼ teaspoon
Instructions
- In a bowl, whisk the butter and sugar until they achieve a smooth texture.
- Incorporate the egg and vanilla essence, blending well.
- In a separate bowl, sieve the flour, baking soda, and salt. Slowly integrate this dry blend into the creamy butter mix.
- After blending, split the dough into two even sections. To one part, mix in the cocoa powder until evenly colored.
- Cover both dough sections and let them rest in the refrigerator for about 30 minutes.
- Roll out both doughs separately to ¼ inch thickness.
- Place the chocolate dough over the vanilla one and gently roll them together. Slice into pinwheel shapes using a cookie cutter.
- Position the Maurice Lenell Pinwheel Cookies on a tray layered with baking parchment.
- Preheat the oven to 375°F (190°C) and let the cookies bake for about 8-10 minutes, or until they take on a light golden hue.
- After baking, let the cookies rest on the tray for a few moments before moving them to a wire rack to cool further.
Notes
- Always use room-temperature butter for easier mixing.
- Roll the dough tightly to ensure a clear pinwheel pattern.
- Do not overbake; they should be just slightly golden to retain their soft texture.
- Store in an airtight container to maintain freshness.
- If the dough becomes too soft while shaping, refrigerate for 20 minutes.