Becky has spent her entire career cooking and baking, which are also her favorite hobbies outside of work. For her, time spent in the kitchen not only relieves stress, but is lots of fun as well. Becky’s love for baking began as a child, standing on a chair next her mom, adding ingredients and mixing up dough.
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Pinwheel cookies have long been a traditional holiday cookie.
Combine flour, baking powder and salt in bowl. Set aside.
Place butter and sugar in another bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg and vanilla; continue beating until well mixed. Add flour mixture; beat at low speed until well mixed.
Remove 1 1/2 cups dough. Add chocolate-hazelnut spread and ground hazelnuts to remaining dough; mix well. Divide each dough in half, making 4 portions.
Shape each portion of dough into rectangle. Roll each portion between 2 sheets of waxed paper into thin 10x6-inch rectangle. Remove top sheets of waxed paper.
Invert 1 chocolate rectangle on top of 1 plain dough rectangle; remove top sheet of waxed paper. Roll up tightly into log, starting at short end. Press in ends of roll to even. Wrap in waxed paper or plastic food wrap. Repeat with remaining portions of dough. Refrigerate 2 hours or until firm.
Heat oven to 375°F.
Cut logs into 1/4-inch slices with sharp knife. Place 1 inch apart onto ungreased cookie sheets. Bake 8-11 minutes or until set and lightly browned.
Dietary Fiber: 0g
I added orange zest to the "white" cookie dough. The combination with the chocolate was amazing!
I made a batch of these and they were very good.....I didn't have hazelnuts so didn't put any nuts in but of course did put the chocolate hazelnut spread. Mine didn't turn out as perfect looking as shown in the picture but very good! Thanks for the recipe..........
Well, these are certainly delish!! My only trouble was with the waxed paper on and off...mine didn't turn out as pinwheels but looked marbleized - no problem still pretty and so good! Try your hand at these and you won't be disappointed. Hubby had a hard time stopping.
these are so pretty and so easy. my friends were impressed and had to make another batch the next day.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/862
© 2015 Land O'Lakes, Inc.
Today marks a quarter of a century for me on this beautiful planet. Twenty-five years of learning, exploring, and stuffing my face with delicious eats. And I can’t think of a better way to celebrate than to spend a relaxing day in the kitchen.
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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