Refrigerator Pinwheel Cookies

The American way: Freeze cookie dough so you can enjoy baked goodies anytime. Frozen dough can keep for several months—bake it when you want it.

Yield  Makes one 12-inch log

1 1/2 cups flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 cup shortening
1/2 cup sugar
1 egg yolk
1 1/2 teaspoons vanilla extract
3 tablespoons milk
1 square unsweetened chocolate, melted

1  In a mixing bowl, sift flour with salt and baking powder. Set aside.

2  Using an electric mixer, cream together shortening and sugar. Mix thoroughly.

3  Add egg yolk and vanilla.

4  Add the sifted flour to the  creamed mixture alternately with milk to form dough.

5  Divide dough into two equal parts. To one part, add the melted chocolate. Mix well.

6  On a lightly floured board or wax paper, roll white dough to about 1/8-inch-thick.

7  Roll the chocolate dough in the same size and place on top of the white dough. Roll up a la jelly roll and wrap in waxed paper. Chill.

8  Ready to bake? Leave the frozen dough to thaw for a few minutes. Cut in thin slices and place on a baking sheet. (You can use dental floss to make a clean slice, retaining its shape and pinwheel design.) Bake at 375ºF for 12 minutes.


Shortening tip Shortening is more stable than butter. It helps the dough keep its shape, making it easier to roll. You can buy shortening, like Crisco, in leading  supermarkets.

For a step-by-step guide, click here: How to Make Refrigerator Pinwheel Cookies

Photography by Patrick Martires│ Styling by Elaine P. Lim

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