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Pinwheel Shortbreads

December 28, 2015


If you live in my building, you got a small bag of these taped to your door with a holiday greeting. Hope you like them.

Shortbread cookies are one of the easiest to make, and you can easily create designs in the cookies, like these pinwheels.


Pinwheel Shortbreads:
320g Flour
225g Butter, cut into cubes
100g Powdered sugar
Pinch of salt
Dash of vanilla


10g cocoa powder

Mix all of the ingredients, aside from the cocoa powder, together in a mixing bowl with the paddle. When the mixture is just about ready to come together, stop the mixer. Divide the dough in half by weight. Mix the cocoa powder into ½ of the dough until combined.

Roll out both the chocolate and vanilla cookie doughs into big 1/8” in depth rectangles on separate silpats. Place one dough on the other and gently roll onto them with a rolling pin so they stick together, then cut of any edges that hang over to make them even. You can make large or small pinwheels by choosing the size of the width of your dough. For small cookies it was about 4.” At anytime, if the dough becomes to soft, you can refrigerate it to harden up the dough.

Take the trimmed dough and place it onto a sheet of plastic wrap and roll it up like sushi. The chocolate or vanilla dough can be on the outside, your choice. Refrigerate the dough roll at least two hours.

1 Egg, beaten w/ a dash of water.

When the dough is chilled, remove from the plastic wrap and brush with the egg. Roll the dough in sugar and cut into ¼” coins. Place on a parchment lined baking sheet and bake at 350f or 160C until golden brown along the edges. Cool and eat. Great with coffee or black teas.



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