Hi. I wonder if there is such thing as too many cookies.
Well, there’s one way to find out.
Are you man enough to try?
I, sadly, am not man enough for many a task.
For example, if there’s a bug in your kitchen, I’ll be the one screaming. Not the one taking care of business. What’s that you say? Your child needs a diaper change? I respectfully decline the opportunity to lend a hand.
But pushing the envelope in the Department of Cookie Making? I’m your man girl.
After the boring put-together-the-dough part, divide the dough into two portions — one a bit larger than the other. To the smaller one, add some chocolate ganache (I’ll show you how) and a couple more tablespoons of flour.
Then roll out (between two sheets of parchment paper, with a french rolling pin) each portion of dough into a rectangle about 1/4 inch thick, and roughly the same size as one another.
Then chill them both in the freezer for about 15 minutes or until firm but not rock solid.
Remove the parchment from every surface except for the very bottom, and layer them, one squarely one top of the other.
Using the remaining, bottom layer of parchment paper to touch the dough and beginning from a short side, roll the dough together from one side to the other as tightly as you can.
If you suspect there’s a gap in the very center, don’t worry.
Just wrap the cylinder tightly in plastic wrap, and roll it back and forth on a hard surface, stretching out the cylinder slightly. This should largely close any gap in the center of the roll.
Slice into about 20 cross-sections of even width (just over 1/4 inch), and place the slices on an ungreased USA Pans half-sheet jellyroll pan (or other rimmed baking sheet, if you must), less than an inch apart. They won’t spread much when baking.
Chill the sheet pan with the cookies on it in the freezer for another 10 minutes before baking for about 8 minutes in a 375 degree F oven.
Allow to cool completely on the baking sheet before moving them, or they won’t be firm. Trust me. I learned the hard way.
| Pinwheel Cookies. |
- 2 cups all-purpose gluten-free flour, plus 2 tablespoons more (I use Better Batter)
- 1 teaspoon xanthan gum (omit if using Better Batter)
- 1/2 teaspoon baking powder
- Dash (1/8 teaspoon) baking soda
- 1/2 teaspoon kosher salt
- 3/4 cup sugar
- 2/3 cup unsalted butter, at room temperature
- 1 extra-large egg, lightly beaten
- 3/4 teaspoon pure vanilla extract
- 2 ounces (56 grams) semi-sweet chocolate, chopped
- 1 ounce (1/8 cup) cream
- Preheat your oven to 375 degrees F.
- In a large bowl, place 2 cups flour, xanthan gum, baking powder, baking soda, salt and sugar, and whisk to combine well. Add the butter, egg and vanilla, mixing well after each addition until the dough comes together. It will be soft, but should not be especially wet. Divide the dough into two portions, one a couple ounces (about the size of a small egg) less than the other, and set the dough aside.
- In a small microwave safe bowl, place the chopped chocolate and cream. Microwave the mixture on high for 30 seconds. Stir. If the chocolate isn’t all melted, microwave for another 15 seconds and stir again. Repeat in 15 second intervals until the chocolate is melted and the mixture is smooth and shiny. Allow to cool slightly.
- Place the smaller portion of cookie dough into a medium-sized bowl, and add the chocolate ganache and mix to combine. Add the remaining 2 tablespoons flour, and knead it in until it has been absorbed by the dough.
- Place the chocolate dough in between two sheets of parchment paper, and roll into a rectangle about 1/4 inch thick. Repeat the same procedure, separately, with the rest of the cookie dough. Place both pieces of rolled out dough on a large baking sheet, and place in the freezer for about 15 minutes, or until firm (but not rock solid, or it will begin to crack).
- Once the dough has chilled, remove all but one piece of parchment paper from both pieces of dough. Place the one side still lined with parchment paper on the kitchen counter, parchment side down. Place the other piece of dough squarely on top of the first (see photo). Starting at a short end of the rectangle and using the bottom sheet of parchment paper to handle the dough, roll the dough away from you and into a cylinder that is as tight as you can manage. Remove the parchment paper, and wrap the roll tightly in plastic wrap.
- If you suspect there is a gap in the very center of the cylinder, roll the dough back and forth on the counter, from the center out, to fuse the center as best you can.
- Chill the roll of dough in the freezer for about 10 minutes, or until firm. Remove from the freezer, slice in 1/4 inch cross-section. Place less than 1 inch apart on your USA Pans rimmed baking sheet, and bake for about 8 minutes, or until the cookies are set but are still relatively flat. If you bake them too long, the underside will burn and the cookies will begin to crack.
- Allow to cool completely on the baking sheet. If you try to move them before they are completely cool, they won’t be firm and will crumble.
Oh, and near as I can tell, you can’t have too many cookies. Just one girl’s opinion, though.
Love,
Me
P.S. There are so many ways for us to hang out these days. The blog, Facebook, Twitter & our new Community Page, where you drive the bus. I’m just along for the ride.
P.P.S. I can’t wait to make gee eff cream wafers. Thank you, Emily, for the cookie suggestion!
P.P.P.S. Please don’t forget our sponsors, since when you support them, you support me: Primp My Cupcake for the very best baking supplies that you can’t find in brick-and-mortar stores, and USA Pans, the only nonstick pans I will use, because they are truly nonstick (with their super special Americoat technology – it’s patented!), so reasonably priced (a half sheet pan for around $20!), & last a lifetime (yes, really).
Don't miss a recipe! Stay connected. Enter your email address: |
Nicole, I keep having to revise my cookie list because of you. Not that I’m complaining. And were the other cookies you photographed above Spritz? Because I will miss those, for sure. And Tea Cakes.
I know, Janine. I’m sorry. ;)
Yes, spritz butter cookies. Easy peasy.
Tea cakes… yum… I’ll see if I can oblige.
xoxo Nicole
Love to try these! The only thing I would need to sub is the cream. I’m thinking Coconut Milk would work? Thank you for sharing.
Hi, Tracy,
Nearly any sort of milk, provided it has some fat, would work. The more fat, the richer the ganache will be. Go for it!
xoxo Nicole
oooo.
all looking good, how about something without chocolate?
-Yay I’m doing cartwheels for your pinwheels! …whoa now I’m dizzy
Kat
Definitely leave the spinning to the cookies, Kat. We don’t want you gettin’ hurt or anything. :)
xoxo Nicole
The pinwheels are adorable—the spritz cookies caught my eye. I hope your plan is to tease us with that perfect little picture of them, then spring the recipe on us for Christmas! Pleaseohpleaseohplease…I’ve googled and researched and really haven’t found a suitable sub for these–my favorite Christmas cookie back in the day before celiac. I’ll wash your windows! Babysit for free….anything! ;-) xoLinda
Oh, Linda, don’t tease me with babysitting. It’s just … cruel. ;)
Yup. The spritz butter cookies recipe will be up tomorrow. Easy peasy, too.
xoxo Nicole
OK, then you’re in my will. For spritz butter cookies? Anything, Nicole! Thanks for the very bottom of my heart. Owe you! xoxLinda
Nah. You don’t owe me anything, Linda. Just keep coming back to hang out with me, and we’re even. :)
xoxo NIcole
Oh WOW! I used to make pinwheels…I added a mixture of dates & crushed walnuts in between the layers before I rolled it! Now I can make them again, thanks to my very bestest friend!!! Do you think we can go through the next 2 1/2 weeks with NO sleep! Otherwise, I won’t have enough time to do everything I want to do! Off this afternoon to spend time with my granddaughter. We are riding the Polar Express!
Oh, how fun, Peggy – the Polar Express! She’s such a lucky girl, your granddaughter.
2 1/2 weeks with no sleep is totally doable. You might look terrible at the end, but you’ll eat well.
xoxo Nicole
Great, thanks so much!
Omg. My mom assigned me to make non-GF pinwheels and I HATE making them because I didn’t have a good GF recipe and then my 4-year old is left out of everything as usual (sob). I’m so thankful for you!
Ok so I have already made these and I have a question. The dough without the chocolate was downright crumbly. So it didn’t roll well and fell apart for the rolling and then slicing. What did I do wrong? The chocolate part was fine. I re-read the recipe to make sure I didn’t miss-measure or skip an ingredient, and I think I got it right…help!
Hi, Marian,
I’m honestly not sure! I just double-checked the ingredients, & they’re all there. The only thing I can think of that might have thrown things off is the flour blend you used. Other than that, I honestly don’t know!
xoxo Nicole
I used Better Batter. I will try them again! They turned out great, albeit not very pretty like yours. Thanks!
Hi, Marian,
Since you used Better Batter, if you didn’t make any substitutions (like margarine for butter or anything), I don’t get it! I won’t hurt, really, if you add some cream to the plain dough to help it hold together. But I’ve made these many times, and my plain dough is never, ever crumbly. So confusing…
Don’t give up, though! I don’t want your son to be left out. My heart can’t take it!
xoxo Nicole
There is no such thing as too many cookies ;) :) These look yummy. Have a great day. Love and hugs from the ocean shores of California, Heather :)
Comments on this entry are closed.
{ 1 trackback }