Vanilla And Chocolate Shortbread Swirls Recipes

SHORTBREAD PINWHEELS RECIPE, A.K.A. "HAPPINESS COOKIES"

Steps:

• Cream the butter and sugar together in a large mixing bowl until it looks creamy, and has lightened a bit in color. Stir in the vanilla extract until fully incorporated. Whisk the salt into the flour. Add the flour mixture to the butter mixture in 2-3 batches, mixing well in between, until the dough comes together.
• Lay two large pieces of plastic wrap on a clean, flat surface. Dump the dough onto one of the sheets of plastic wrap. Form the dough into a ball and divide it in half. Each half should be around 18.5oz. or 524g each. Press each half it into a rectangle about ¼-inch thick on separate sheets of plastic wrap. Wrap the dough halves, and chill them in the refrigerator for 30 minutes.
• Cream the butter and sugar together in a large mixing bowl until it looks creamy, and has lightened a bit in color. Stir in the vanilla extract until fully incorporated. Whisk the unsweetened cocoa powder, salt and baking soda into the flour. Add the flour mixture to the butter mixture in 2-3 batches, mixing well in between, until the dough comes together.
• Lay two large pieces of plastic wrap on a clean, flat surface. Dump the dough onto one of the sheets of plastic wrap. Form the dough into a ball and divide it in half. Each half should be around 17.5oz. or 505g each. Press each half it into a rectangle about ¼-inch thick on separate sheets of plastic wrap. Wrap the dough halves, and chill them in the refrigerator for 30 minutes.
• Unwrap one of the chilled vanilla dough rectangles. Roll it out on a floured surface into a large rectangle that's about 9" x 14" until it's just under ¼ -inch thick. Unwrap one of the chocolate dough rectangles. Roll it out on a large piece of floured parchment paper, until it takes the shape of a large rectangle that's about 9" x 14" until it's just under ¼ -inch thick.
• Brush the top of the vanilla dough with a small amount of cold water. Carefully life the chocolate dough by the edges of the parchment paper, and then quickly flip it over onto the vanilla dough. Gently smooth the top of the chocolate dough over the vanilla dough to release any air pockets. Trim the edges of the layered dough to form an even rectangle with the layers. (The scraps may be formed into marbled cookies to bake later.)
• Starting with the long edge farthest away, begin to tightly roll the layers toward you-jelly or cinnamon roll style-to form a large log. Wrap the log in plastic wrap and refrigerate for 20 minutes to firm up a bit. Repeat with the remaining refrigerated vanilla and chocolate dough.
• Once the logs of dough are firm, pour the colored sprinkles onto a rimmed baking sheet. Unwrap one of the logs and roll it in the sprinkles to thoroughly coat the exterior. Rewrap the sprinkled log and refrigerate for at least 3 to 4 hours (preferably overnight) until very firm. Repeat with the remaining log of dough, adding more sprinkles as necessary.
• Once the logs are very firm, remove one from the refrigerator. Unwrap the cookie dough log and place it on a large cutting board. Take a minute to preheat oven to 350 degrees, as well as line several baking sheets with parchment paper or silicone baking mats in order.
• Use a serrated bread knife to slice the log into ¼ -inch thick pinwheel rounds. Place the pinwheels 2-inches apart onto the prepared baking sheets. Hold any pinwheels not currently being baked wrapped in the refrigerator. Bake the pinwheels for 12 to 14 minutes or until set but not browned. Allow the cookies to rest on the baking sheets for 3 minutes before transferring them to a wire rack to cool completely.
• Repeat the process with the remaining cookie dough. Store cooled cookies in an airtight container at room temperature for up to one week.