2. Place the butter in a mixing bowl with the
confectioner’s sugar.
Beat the ingredients at medium speed, using
a handheld mixer or a stand mixer with a
paddle attachment.
The mixture should be pale yellow and
smooth in texture when you are done.
Prepare the Pinwheel-Cookies
3. Add the egg and beat the mixture for an
additional minute.
Add 1/2 cup of the flour and beat the mixture
until the flour is just incorporated.
Repeat the process, adding flour in 1/2-cup
increments until you have added all three
cups.
4. Sprinkle the dough with kosher salt and beat the
dough for 30 seconds.
Place the dough on a clean surface and divide the
dough into 2 halves.
Place one half back into the mixing bowl.
Add the cocoa powder to the mixing bowl and
beat the dough until the cocoa powder is
thoroughly incorporated.
5. Divide each flavor of dough in half.
Cover your work surface with parchment paper.
Roll 1 plain dough half onto the parchment
paper into a rectangle measuring 10" by 8“.
Cover your work surface with another piece of
parchment paper.
6. Roll 1 chocolate dough half onto the second
piece of parchment paper into a similar
rectangular shape.
Place the chocolate dough on top of the plain
dough making sure the parchment paper is on
the top.
Peel the parchment paper off the chocolate
dough.
7. Trim the edges of the stacked dough with a chef’s
knife until the dough is even, with no overlapping.
Starting with a shorter end, use clean hands to
fold the edge of the dough up and over,
transforming the edge into a tightly rolled circle.
Repeat the process with the remaining dough to
make a second log.
8. Cover each log in plastic wrap and refrigerate the
logs from 1 hour to 1 day.
Line 2 baking sheets with parchment paper.
Remove the plastic wrap from 1 dough log and
place the log onto a cutting board.
Place the sharp edge of a chef’s knife 1/4" from
the front edge of the dough.
9. Place the cookie on a baking sheet at least 1-
1/2" from the edges.
Continue adding cookies until you have 1
dozen cookies on each baking sheet. Make
sure to leave about 1” of space between the
cookies.
Cover the baking sheets in plastic wrap and
refrigerate them for 15 minutes.
10. Preheat your oven to 350 degrees Fahrenheit
(180°C) while the cookies are chilling in the
refrigerator.
Remove the plastic wrap from one baking sheet and
bake the cookies for 5 minutes.
Turn the pan 90 degrees and bake the cookies for
an additional 4 to 6 minutes. Let the cookies set, but
do not let the plain dough brown too much.
11. Remove the cookies from the parchment paper
with a spatula.
Place the cookies on a wire rack to cool. Allow the
baking sheet to cool and cover it with fresh
parchment paper.
Continue cutting cookies, placing them on baking
sheets, refrigerating them and then baking them.
