Welcome to the delectable world of Maurice Lenell Pinwheel Cookies! Indulge in the perfect blend of rich flavors and delicate textures that make these cookies a true delight.
With their signature pinwheel design and irresistible taste, Maurice Lenell Pinwheel Cookies offer a nostalgic treat for cookie enthusiasts of all ages. Whether you savor them with a cup of coffee or share them with loved ones, these timeless treats are sure to satisfy your sweet cravings. Join us on a journey of delectable delight with Maurice Lenell Pinwheel Cookies!
How to make Pinwheel Cookies
Maurice Lenell Pinwheel Cookies are a delightful treat that combines the flavors of vanilla and chocolate in a unique pinwheel design. These cookies have been a beloved classic for generations, and they are sure to impress both young and old with their irresistible taste and eye-catching appearance. Let’s dive to make the cookies.
Equipment
- Mixing bowls
- Electric mixer or stand mixer
- Measuring cups and spoons
- Rolling pin
- Parchment paper
- Baking sheets
- Cooling rack
- Sharp knife
Ingredients
For the cookie dough
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For the chocolate filling
- ½ cup cocoa powder
- ¼ cup granulated sugar
- 2 tablespoons unsalted butter, melted
Instructions
- Add flour, baking powder, and salt in a mixing bowl and, whisk together. Set aside.
- In another bowl, combine the softened butter and sugar, and cream them together until they become light and fluffy.
- Add the eggs to the mixture one at a time, beating well after adding each egg. Stir in the vanilla extract.
- Slowly incorporate the dry ingredients into the butter mixture, mixing until they are just combined. Divide the dough in half.
- Prepare the chocolate filling, by combining cocoa powder, granulated sugar, and melted butter in a separate small bowl.
- Roll out each portion of dough between two sheets of parchment paper into rectangular shapes of the same size, about ¼ inch thick.
- Remove the top parchment paper from one of the dough rectangles and spread the chocolate filling evenly over the surface.
- Carefully place the second dough rectangle on top of the chocolate filling, lining up the edges as best as possible.
- Starting from one end, tightly roll up the two layers of dough into a log shape, using the bottom parchment paper to help you.
- Wrap the log in plastic wrap and refrigerate for at least 2 hours or until firm.
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Unwrap the chilled log and slice it into ¼-inch thick rounds. Place the cookies on the prepared baking sheets, leaving some space between them.
- Bake them for approximately 10-12 minutes, or until the edges turn a light golden color. Take out the cookies from the oven and carefully transfer them to a cooling rack. Allow the cookies to cool completely.
- Once cooled, serve and enjoy!
Recipe Tips
- Ensure the butter is softened but not melted, as the right consistency is crucial for the cookie dough.
- When rolling the dough, make sure the rectangle shapes are of equal size to achieve a neat pinwheel pattern.
- Chilling the rolled dough log is essential for easy slicing and maintaining the pinwheel shape.
- For variations, you can add chopped nuts or mini chocolate chips to the chocolate filling for an extra crunch or flavor.
What to serve with Pinwheel Cookies
- Ice Cream Sandwiches: Sandwich a scoop of your favorite ice cream between two Maurice Lenell Pinwheel Cookies for a delicious frozen treat.
- Cookie Crumb Cheesecake Crust: Crush the cookies and use them as a base for a creamy cheesecake for added texture and flavor.
- Cookie Parfait: Layer crumbled Maurice Lenell Pinwheel Cookies with whipped cream and fresh berries in individual glasses for a delightful dessert parfait.
Why You’ll Love This Recipe
- Classic and Unique: These pinwheel cookies offer a classic flavor combination with a visually appealing twist.
- Nostalgic Charm: Maurice Lenell Pinwheel Cookies evoke feelings of nostalgia, reminding you of cherished childhood memories.
- Impressive Presentation: The intricate pinwheel design makes these cookies a beautiful addition to any dessert table.
- Versatility: These cookies can be enjoyed in various ways, from a standalone treat to being incorporated into other desserts.
Conclusion
Maurice Lenell Pinwheel Cookies are a nostalgic treat that never goes out of style. With their beautiful swirls and delectable taste, these cookies are perfect for any occasion. Whether you’re serving them at a family gathering or enjoying them with a cup of tea, their charming appearance and delightful flavor are sure to impress.
FAQs
Can I freeze the cookie dough?
Yes, you can freeze the cookie dough log for up to 3 months. Thaw it in the refrigerator before slicing and baking.
Can I use different flavors for the filling?
Absolutely! You can experiment with different fillings like raspberry jam, peanut butter, or even a cinnamon-sugar mixture.
How should I store the baked cookies?
Store the cooled cookies in an airtight container at room temperature for up to a week.
Can I use margarine instead of butter?
While butter provides the best flavor and texture, you can substitute margarine for a similar result.
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Maurice Lenell Pinwheel Cookies
Equipment
- Mixing bowls
- Electric mixer or stand mixer
- Measuring cups, and spoons
- Rolling Pin
- Parchment paper
- Baking sheets
- Cooling Rack
- Sharp knife
Ingredients
For the cookie dough
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For the chocolate filling
- ½ cup cocoa powder
- ¼ cup granulated sugar
- 2 tablespoons unsalted butter, melted
Instructions
- Add flour, baking powder, and salt in a mixing bowl and, whisk together. Set aside.
- In another bowl, combine the softened butter and sugar, and cream them together until they become light and fluffy.
- Add the eggs to the mixture one at a time, beating well after adding each egg. Stir in the vanilla extract.
- Slowly incorporate the dry ingredients into the butter mixture, mixing until they are just combined. Divide the dough in half.
- Prepare the chocolate filling, by combining cocoa powder, granulated sugar, and melted butter in a separate small bowl.
- Roll out each portion of dough between two sheets of parchment paper into rectangular shapes of the same size, about ¼ inch thick.
- Remove the top parchment paper from one of the dough rectangles and spread the chocolate filling evenly over the surface.
- Carefully place the second dough rectangle on top of the chocolate filling, lining up the edges as best as possible.
- Starting from one end, tightly roll up the two layers of dough into a log shape, using the bottom parchment paper to help you.
- Wrap the log in plastic wrap and refrigerate for at least 2 hours or until firm.
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Unwrap the chilled log and slice it into ¼-inch thick rounds. Place the cookies on the prepared baking sheets, leaving some space between them.
- Bake them for approximately 10-12 minutes, or until the edges turn a light golden color. Take out the cookies from the oven and carefully transfer them to a cooling rack. Allow the cookies to cool completely.
- Once cooled, serve and enjoy!
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