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Vanilla Cookie Dough:
Chocolate Cookie Dough:
Peanut Butter Cookie Dough (if not making Vanilla Cookie Dough):
Make Vanilla Cookie Dough:
Gradually add sugar, beating at medium speed until well-blended. Add vanilla and egg white; beat well. Add flour mixture; stir until well-blended.
Roll dough between two pieces of wax paper to make a big flat piece about 1/4" thick. Freeze for approximately 1 hour.
Make Chocolate Cookie Dough:
Make Peanut Butter Cookie Dough (if not making Vanilla Cookie Dough):
Turn dough out onto wax paper; roll out between two pieces of wax paper. Freeze for approximately 1 hour.
Assembly:
Remove both "flat" pieces of vanilla (or peanut butter) and chocolate dough from freezer; take off wax paper (I prefer to put the chocolate dough on the outside of the cookie).
Lay vanilla dough on top of chocolate dough and gently roll it up into a log. Cut log into 1/4" slices, and place slices 1" apart on a baking sheet coated with cooking spray. Bake for 8 to 10 minutes. Remove from pan, and cool on wire racks.
Poster's Notes:
For years, I've been using this recipe that I got from "Cooking Light" to make pinwheel cookies. I usually end up making double the dough and keeping it in the freezer for last minute guests or cookie cravings. They also make great cookies to use for ice cream sandwiches. If you don't overcook them, they can be nice and chewy. I also included the peanut butter recipe that I make into pinwheel cookies sometimes with the chocolate dough instead of vanilla.
FYI...the dough seems really sticky at first. ENJOY!
Posted by Sid Harlap
Nutritional Info Per Serving: N/A
1 cup all-purpose flour
1/4 tsp. baking soda
1/8 tsp. salt
4 tbsp. stick margarine, softened
2/3 cup sugar
1 tsp. vanilla extract
1 large egg white
Cooking spray
3/4 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/4 tsp. baking soda
1/8 tsp. salt
4 tbsp. stick margarine, softened
2/3 cup granulated sugar
1 tsp. vanilla extract
1 large egg white
1 cup all-purpose flour
1/4 tsp. baking soda
1/8 tsp. salt
3 tbsp. stick margarine, softened
2 tbsp. chunky peanut butter
1/2 cup brown sugar, packed
1/4 cup granulated sugar
1 tsp. vanilla extract
1 large egg white
Combine the first 3 ingredients in a bowl and set aside. Beat margarine at medium speed until light and fluffy.
Combine first 4 ingredients in a bowl; set aside. Beat margarine at medium speed until light and fluffy. Gradually add granulated sugar, beating at medium speed until well-blended. Add vanilla and egg white; beat well. Add flour mixture; stir until well-blended.
Combine first 3 ingredients, and set aside. Beat margarine and peanut butter at medium speed until light and fluffy. Gradually add sugars, beating at medium speed until well-blended. Add vanilla and egg white; beat well. Add flour mixture; stir well.
Preheat oven to 350°F.
Chocolate-Peppermint Variation: Substitute 1 tsp. of peppermint extract for the vanilla extract.