I’ve adapted this recipe from my grandmother’s classic vanilla/chocolate pinwheel cookie recipe.In place of the melted chocolate, we used a few drops of blue gel food coloring to tint half the dough blue.
We packaged in gift bags with a dreidel attached.
Note: try a glue dot on the stem of the dreidel to keep the ribbon from slipping!
1 c sugar
2 egg yolks
2 squares unsweetened chocolate
3 c flour
3 tsp baking powder
about 6 TBSP milk
1 tsp vanilla
Combine butter, sugar & egg yolks. Add flour and baking powder alternately with milk. Add vanilla.
Knead dough lightly by hand and divide into two balls. Add blue gel coloring to half of the dough. Divide both balls in half, so you have two blue and two vanilla.
Take one vanilla and one blue ball. Spread out waxed paper on counter, about 17 inches long. Put vanilla dough on bottom, blue dough on top on the waxed paper. Smash down gently and carefully roll out the two evenly to about 9Ã—13 inches long (leaving extra wax paper on all edges). Roll the dough up again, into a 13 inch long log, taking care not to roll in the wax paper!
Wrap the wax paper around the log. Carefully twist the ends of the wax paper to secure. Repeat this process for the other two balls to make a second log.
Chill dough in fridge for at least 1 hr, or up to a day. Slice with sharp knife into 1/4 inch rounds and bake at 400 degrees for 8 minutes or so.
Do not brown them! Pinwheels should just start to get golden. Let them firm up for a few minutes before removing from baking sheet. Serve with milk, tea or coffee.