Keeping With The Times

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Hazelnut and Chocolate Pinwheels

by 29 Comments

I always admired the pinwheel cookies that other people made but never considered trying it myself. I thought it was just too much work. But wait a minute… I’m the person who has made hundreds of perogies, cabbage rolls and pyrizhky and I can tell you it doesn’t get any pickier than that.

These do take a bit of patience but the satisfaction of having these pretty little delicacies is so worth it! Just take your time and don’t give up if the first ones aren’t perfect… they taste as delicious and because you won’t want to display them on your Christmas cookie plate, you’ll just have to eat them…

hazelnut, chocolate, cookies, pinwheels
hazelnut, chocolate, cookies, pinwheels

Print
Hazelnut and Chocolate Pinwheels
 
Ingredients
  • 1 cup unsalted butter
  • 3/4 cup sugar
  • 1 egg
  • 1 1/2 tsp vanilla
  • 2 1/2 cups flour
  • 1/8 tsp salt
  • 1/3 cup toasted ground hazelnuts*
  • 2 Tbsp cocoa powder
Instructions
  1. Cream together the butter and sugar until fluffy. Add egg and vanilla and blend well.
  2. Sift flour with salt and add to the butter mixture--blend well.
  3. Divide dough into two balls - making one ball about 1/3 cup smaller.
  4. Mix the hazelnuts with the cocoa and add to the smallest ball of dough. Return to mixer and blend well.
  5. Divide the white dough and form into two flat rectangular shapes about 8 inches long. Divide chocolate dough and form into two flat rectangular shapes about 8 inches long. Wrap in plastic film and chill for 30 minutes.
  6. Roll out one piece of the white dough to about a 10 x 8 inch rectangle (rolling it on parchment paper will help to lift it off the counter). Repeat with one chocolate piece.
  7. Place one piece of rolled out chocolate dough on top of one white one. With a piece of parchment paper on top, roll gently over the top with a rolling pin to help stick the two pieces of dough together.
  8. Start from the 10 inch edge and roll tightly into a 2 inch diameter log and chill again for 30 minutes.
  9. Slice into 1/4 inch slices, place on cookie sheet and bake at 375 degrees for 8 - 10 minutes.
Notes
*Toasting hazelnuts adds a richer, nuttier flavour. Spread nuts out on a cookie sheet and toast in the oven at 250 degrees for 10 - 15 minutes--stirring several times. Let cool and then grind.

 

 

Enjoy!

Comments

  6. Barbara says

    I just found your blog. Lovely Posts and stunning pictures. Last but not least your delicious cookies, wish I could taste one. I’ve enjoyed my visit very much and will be your new follower.

    Nice to meet you,
    B.

    Reply

  20. Katherines Corner says

    this post is filled with yummy ( and great photos) and it reminds me of when I was a litle girl and I used to make black and white pinwheel cookies with my Mother. thank you for sharing at the Thursday Favorite Things blog hop.xo

    Reply

  23. Little Susie Home Maker says

    I seen your cookies link over at Kathrine’s and had to come check them out! I will be printing this one out and trying them for Christmas! Thanks so much for sharing your really wonderful recipe!
    Blessings,
    Susie

    Reply

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