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window.ATGalleries[53019] = {“id”:53019,”type”:”Slideshow”,”images”:[{“image_id”:”163c7c74c5df7e0f36c3999a62b7acc338cc95a7″,”caption”:”\u003cb\u003eWhisk the flour and salt together:\u003c/b\u003e Whisk the flour and salt together in a medium bowl; set aside.”,”image”:{“id”:”163c7c74c5df7e0f36c3999a62b7acc338cc95a7″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-12-05T09:10:58.151-05:00″,”updated_at”:”2016-12-05T09:10:58.151-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_PinwheelCookies_30039.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”5fa24c922f10534bec7cac0a82be319d8df6961b”,”caption”:”\u003cb\u003eCream the butter and sugar:\u003c/b\u003e Place the butter and sugar in a stand mixer fitted with the paddle attachment. (Alternatively, use an electric hand mixer and large bowl.) Beat on medium speed until fluffy and lightened in color, about 3 minutes.”,”image”:{“id”:”5fa24c922f10534bec7cac0a82be319d8df6961b”,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-12-05T09:10:58.383-05:00″,”updated_at”:”2016-12-05T09:10:58.383-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_PinwheelCookies_30049.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”3a291b983e2124142c7fed33793d7b16c67c3e62″,”caption”:”\u003cb\u003eAdd the egg and vanilla:\u003c/b\u003e Stop the mixer and scrape down the sides of the bowl with a rubber spatula. Add the whole egg and vanilla, return the mixer to medium speed, and beat until well combined, about 1 minute.”,”image”:{“id”:”3a291b983e2124142c7fed33793d7b16c67c3e62″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-12-05T09:10:58.483-05:00″,”updated_at”:”2016-12-05T09:10:58.483-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_PinwheelCookies_30053.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”658f62429a4c64e41429073db12936ed46368495″,”caption”:”\u003cb\u003eAdd the flour mixture:\u003c/b\u003e Stop the mixer and scrape down the sides of the bowl again. Add the flour mixture, turn the mixer to low speed, and mix until just incorporated, about 30 seconds.”,”image”:{“id”:”658f62429a4c64e41429073db12936ed46368495″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-12-05T09:10:58.560-05:00″,”updated_at”:”2016-12-05T09:10:58.560-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_PinwheelCookies_30062.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”03a25f27e6afe0893b542aa839802db10bd8fea4″,”caption”:”\u003cb\u003eDivide the dough:\u003c/b\u003e Remove the bowl from the mixer and give the cookie batter a few stirs by hand, scraping the bottom of the bowl, to ensure that all of the ingredients are evenly incorporated. Place half of the dough on a piece of parchment paper; set aside.”,”image”:{“id”:”03a25f27e6afe0893b542aa839802db10bd8fea4″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-12-05T09:10:58.614-05:00″,”updated_at”:”2016-12-05T09:10:58.614-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_PinwheelCookies_30069.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”83a113f0452d8e8a7cc712526616d3d6b420bdfc”,”caption”:”\u003cb\u003eFlavor half the dough:\u003c/b\u003e Fit the bowl with the remaining dough back onto the mixer. Wth the mixer on low speed, add the melted chocolate, cocoa powder, and egg yolk and mix until just incorporated, about 2 minutes.”,”image”:{“id”:”83a113f0452d8e8a7cc712526616d3d6b420bdfc”,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-12-05T09:10:58.706-05:00″,”updated_at”:”2016-12-05T09:10:58.706-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_PinwheelCookies_30081.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”a330348b5d141a916c93cbade1ac885db1d37cb5″,”caption”:”\u003cb\u003eRoll out the doughs and chill:\u003c/b\u003e Place the chocolate dough on a piece of parchment. Cover with a second piece of parchment and roll the dough into a 12 by 6-inch rectangle that’s about 1/4-inch thick. Keeping the dough sandwiched in the parchment, transfer it to a baking sheet and refrigerate. Cover the reserved vanilla dough with parchment and repeat rolling it out into a second rectangle. Stack this dough on top of the chocolate dough in the refrigerator. Refrigerate until cool but pliable enough to roll, 25 to 30 minutes.”,”image”:{“id”:”a330348b5d141a916c93cbade1ac885db1d37cb5″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-12-05T09:10:58.734-05:00″,”updated_at”:”2016-12-05T09:10:58.734-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_PinwheelCookies_30085.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”26ebcbb3af4d6de7d7bce201a429afc6e391f1a0″,”caption”:”\u003cb\u003eDivide the dough again:\u003c/b\u003e Remove both doughs from the refrigerator and remove the top piece of parchment from each. Using a sharp knife or pizza cutter, cut each dough in half crosswise to create 4 (6 by 6-inch) squares of dough total. You should have 4 squares of dough, 2 chocolate and 2 vanilla.\r\n “,”image”:{“id”:”26ebcbb3af4d6de7d7bce201a429afc6e391f1a0″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-12-05T09:10:58.954-05:00″,”updated_at”:”2016-12-05T09:10:58.954-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_PinwheelCookies_30100.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”fd4f4612459b264a75e068bb29ee8d6560358637″,”caption”:”Stack a square of vanilla and and a square of chocolate dough together, lining them up as precisely as possible. Keep in mind that whichever dough is on the bottom of the stack will be the outside of the pinwheel. Roll the stacked square into a 6 by 8-inch rectangle.”,”image”:{“id”:”fd4f4612459b264a75e068bb29ee8d6560358637″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-12-05T09:10:59.006-05:00″,”updated_at”:”2016-12-05T09:10:59.006-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_PinwheelCookies_30102.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”75e4b238f62def5b8cba511353dcd4e5f0d60290″,”caption”:”\u003cb\u003eMake pinwheel logs and chill:\u003c/b\u003e Starting from a long end, tightly roll the rectangle of dough tightly up into a log. The first roll might feel awkward, but you can use an offset spatula or butter knife to tuck the edge under and create a tight seal. Use one hand to guide the dough into a roll while pulling up with the parchment paper underneath to create a tight roll. Wrap the pinwheel log in parchment paper. Repeat stacking and rolling the remaining 2 squares of dough to make a second pinwheel log. Refrigerate both logs for 1 hour.”,”image”:{“id”:”75e4b238f62def5b8cba511353dcd4e5f0d60290″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-12-05T09:10:59.144-05:00″,”updated_at”:”2016-12-05T09:10:59.144-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_PinwheelCookies_30111.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”4c0c01e0fe1f692627b171b8bca74e7e129b81c5″,”caption”:”\u003cb\u003eHeat the oven and line baking sheets:\u003c/b\u003e Arrange 2 racks to divide the oven into thirds and heat to 350°F. Line 2 baking sheets with parchment paper; set aside.”,”image”:{“id”:”4c0c01e0fe1f692627b171b8bca74e7e129b81c5″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-12-05T09:00:06.481-05:00″,”updated_at”:”2016-12-05T09:00:06.481-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_Pinwheels_30123.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”e5e06d099f8eb1de2102e89ad633d5a856529e04″,”caption”:”\u003cb\u003eCut the dough logs:\u003c/b\u003e Remove 1 pinwheel dough log from the refrigerator, unwrap, and slice into 1/4-inch thick rounds. Turn the log a quarter turn every three or four cuts to prevent a flat side. Place 12 rounds on each baking sheet, spacing them at least 1-inch apart.”,”image”:{“id”:”e5e06d099f8eb1de2102e89ad633d5a856529e04″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-12-05T09:00:06.495-05:00″,”updated_at”:”2016-12-05T09:00:06.495-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_Pinwheels_30125.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”616cd89f6c5a12bb5ac28c7b9154196249470e86″,”caption”:”\u003cb\u003eBake the cookies:\u003c/b\u003e Bake the cookies for 7 minutes. Rotate the baking sheets between racks and from front to back. Bake until the cookies are just set in the center (they will not brown), 5 to 6 minutes more. Let cool on the baking sheets for 5 minutes, then transfer the cookies to a cooling rack. Let the baking sheets cool (you can use the same parchment), then repeating with cutting and baking the remaining dough log.”,”image”:{“id”:”616cd89f6c5a12bb5ac28c7b9154196249470e86″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-12-05T09:00:06.549-05:00″,”updated_at”:”2016-12-05T09:00:06.549-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_Pinwheels_30131.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”238639a17611f23183c058791723cc0217d98500″,”caption”:””,”image”:{“id”:”238639a17611f23183c058791723cc0217d98500″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-12-05T09:15:44.888-05:00″,”updated_at”:”2016-12-05T09:15:44.888-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_Pinwheel_30188.jpg”,”alt_text”:””,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}}]};
Pinwheel cookies are a simple upgrade on a classic sugar cookie, perfect for the home baker who wants to bake beautiful sugar cookies but doesn’t have the time (or desire) to decorate two-dozen cookies with royal icing. The premise is simple: Mix up your favorite sugar cookie dough, divide that dough into two, color and flavor one of the doughs, roll them out, roll them together, slice, and bake. The hardest part of baking pinwheel cookies is deciding how to color and flavor the dough and rolling the two doughs together, but there are a few tricks to make both easier.
from WordPress https://jonathanwilhoite.wordpress.com/2016/12/15/how-to-make-pinwheel-sugar-cookies-baking-lessons-from-the-kitchn/
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