Pinwheel Cookies

Pinwheel Cookies
Photo by Scott Phillips


  • 1-½ tsp. pure vanilla extract
  • 13-½ oz. (3 cups) unbleached all-purpose flour
  • 1 tsp. instant espresso powder
  • 10 oz. (1-¼ cups) unsalted butter, slightly softened
  • ½ tsp. table salt
  • ¼ tsp. baking soda
  • 3 Tbs. unsweetened Dutch-processed cocoa powder
  • + 4 more ingredients
    • 1¼ cups granulated sugar
    • 2 Tbs. boiling water
    • 3 oz. bittersweet chocolate, melted and still warm
    • 1 large egg

Sift together the flour, salt, and baking soda. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter on medium-low speed until smooth, about 2 min. Add the sugar in a steady stream and mix for another 2 min. Add the egg and vanilla and mix until well combined, scraping...

View full recipe at Fine Cooking


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