Pinwheel Cookies: Beautiful and delicious!

The Origins of
Pinwheel Cookies There are many types of pinwheel cookies: fruity, chocolate-filled, shiny, colorful… the list goes on. But these classic chocolate and vanilla pinwheel cookies originated in Germany, where they are called Schwarz-Weiß-Gebäck, which means black and white baked goods. It’s the perfect combination of chocolate and vanilla, with a texture that’s not too soft and not too hard. Plus, it’s fun to make, too. So this recipe was a favorite to get the whole family into the kitchen!

Tips
– This recipe requires softened butter (room temperature). To bring butter to room temperature quickly and efficiently, you can use the microwave. Place the butter in a microwave-safe bowl and microwave in 10-second bursts at 50% power. Continue until the butter is soft, but not melted.

– If you are making cookies in the summer or live in a warmer climate, you may need to refrigerate the dough roll several times between making slices. This will prevent the dough from becoming too soft, creating slanted circles.

– Do not substitute cocoa powder for the melted chocolate. The fat in the chocolate helps create a soft cookie. If you use cocoa powder, the cookie will be dry and crumbly.