Chocolate and white chocolate dough are swirled together to form pinwheel cookies.
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1 cup sugar
1/2 cup Land O Lakes® Butter softened
1 large Land O Lakes® Egg
2 teaspoons vanilla
2 (1-ounce) squares white baking bars, melted, cooled
1 2/3 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 (1-ounce) square unsweetened baking chocolate, melted, cooled
Combine sugar, butter, egg and vanilla in bowl. Beat at medium speed, scraping bowl often, until creamy. Add cooled melted white baking bars; beat at low speed until well mixed. Add flour, baking powder and salt. Continue beating until well mixed.
Divide dough in half. Add cooled melted chocolate to one half; beat until well mixed. Shape each half of dough into 6x3-inch rectangle. Wrap each in plastic food wrap; refrigerate at least 1 hour or until firm.
Roll out white dough to 15x7-inch rectangle on lightly-floured waxed paper. Repeat with chocolate dough. Place chocolate dough on top of white dough. Roll up, jelly-roll style, starting with 15-inch side. (For easier handling, roll can be cut in half.) Wrap roll in plastic food wrap; refrigerate at least 2 hours or until firm.
Heat oven to 375°F.
Cut rolls into 1/4-inch slices. Place 2 inches apart onto ungreased cookie sheets. Bake 7-9 minutes or until edges begin to brown.
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What is "White baking bars?", the 5th ingredients. Thank you!!
Hi Eddy, this refers to white baking chocolate. It is usually found in the baking aisle in your grocery store, near the chocolate chips. Hope this helps!
I make icebox cookies in the Fall and freeze them to make
close to the holidays. This is a real winner and very pretty. It
is among our favorites.