Gale Gand's Pinwheel Cookie Dough Recipe

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Gale Gand's Pinwheel Cookie Dough
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Ingredients
8
Count
Nutrition
1013
Calories
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Ingredients:

Directions:

  1. In large bowl, sift together flour, baking powder, and salt. In standing mixer fitted with paddle attachment, beat butter until fluffy, about 3 minutes. Add sugar and beat until light and fluffy, about 2 minutes more. Add eggs 1 at a time, beating after each addition, then beat in vanilla. Add flour mixture and beat on low just until combined.
  2. Divide dough in half. Form 1 half into 4- by 4-inch square, wrap in plastic wrap, and set aside. Return other half to mixer. In metal bowl set over pan of barely simmering water, melt chocolate, stirring until smooth. Add melted chocolate to dough in mixer and beat just until combined. Form chocolate dough into 4- by 4-inch square and wrap in plastic wrap. Refrigerate both squares of dough 30 minutes.
  3. Line large baking sheet with parchment paper. Cut each dough square into 4 strips. Place 3 strips of chocolate dough and 4 strips of vanilla dough on baking sheet and refrigerate. Between 2 sheets of parchment paper, roll out 4th strip of chocolate dough into 6- by 7-inch rectangle (use ruler to make sure dimensions are exact). Remove 1 strip of vanilla dough from refrigerator and, between 2 sheets of parchment paper, roll out into 6- by 6-inch square. Peel off top sheet of parchment from each dough and flip vanilla dough over onto chocolate, aligning top and bottom edges and allowing 1/2 inch of chocolate dough to stick out on each side. Run rolling pin lightly over doughs to adhere, then peel off top sheet of parchment. Fold extra 1/2 inch of chocolate dough over vanilla on 1 side. Starting on folded-over side and using parchment as aid, tightly roll up dough into log. Wrap in plastic wrap and refrigerate. Repeat with remaining strips of dough to form 4 logs.
  4. Refrigerate logs 1 hour, then remove from refrigerator and roll each log on counter several times to prevent bottom from flattening. Refrigerate 3 hours more, then transfer to freezer. When frozen, wrap in parchment paper, twist ends, and tie with decorative ribbon. Attach card with baking instructions for each log:
  5. Keep dough frozen until ready to slice and bake. Preheat oven to 350°F and grease 2 large baking sheets. Using sharp knife, slice dough into 1/4-inch-thick slices and place 1 1/2 inches apart on baking sheet. Bake until vanilla dough is slightly golden, 9 to 11 minutes. Makes 20 cookies.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1012.67 Kcal (4240 kJ)
Calories from fat 505.88 Kcal
% Daily Value*
Total Fat 56.21g 86%
Cholesterol 215.01mg 72%
Sodium 337.55mg 14%
Potassium 380.8mg 8%
Total Carbs 117.07g 39%
Sugars 39.38g 158%
Dietary Fiber 5.38g 22%
Protein 14.89g 30%
Vitamin A 0.6mg 19%
Iron 2.1mg 11%
Calcium 77.2mg 8%
Amount Per 100 g
Calories 434.53 Kcal (1819 kJ)
Calories from fat 217.07 Kcal
% Daily Value*
Total Fat 24.12g 86%
Cholesterol 92.26mg 72%
Sodium 144.84mg 14%
Potassium 163.4mg 8%
Total Carbs 50.23g 39%
Sugars 16.9g 158%
Dietary Fiber 2.31g 22%
Protein 6.39g 30%
Vitamin A 0.2mg 19%
Iron 0.9mg 11%
Calcium 33.1mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 24.1
    Points
  • 28
    PointsPlus

Good Points

  • saturated fat free

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