The Maurice Lenell Pinwheel Cookie holds a special place in my heart. When I was a kid, the sweet aroma of these cookies filled our home during family gatherings.
Maurice Lenell Pinwheel Cookie recipe has been passed down through generations, symbolizing the immigrant experience and the joy of bringing loved ones together.
Baking these cookies is a labor of love, intertwining layers of chocolate and vanilla dough.
They represent the resilience of Maurice Lenell, who created these treats amidst challenges. Each batch evokes cherished memories and carries forward a legacy of love and tradition.
How To Make Maurice Lenell Pinwheel Cookie
Maurice Lenell is a pastry chef who has been creating delicious cookies for over 20 years.
His Pinwheel Cookie recipe is one of his most popular. The dough is made from all-purpose flour, sugar, butter, baking powder, salt, and vanilla extract.
It is rolled out to a thin sheet, then cut into small pieces and baked in a preheated oven. The Pinwheel Cookie recipe is a classic that everyone can enjoy.
Ingredients of Maurice Lenell Pinwheel Cookie Recipe
To begin your baking adventure, gather the following ingredients:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- Red and green food coloring (gel or liquid)
- Parchment paper
For equipment, you’ll need:
- Mixing bowls
- Electric mixer or stand mixer
- Measuring cups and spoons
- Rolling pin
- Plastic wrap
- Baking sheet
Step-by-Step Instructions: Crafting the Perfect Pinwheel Cookie
Step 1: Creaming the Butter and Sugar
In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
This process typically takes around 2-3 minutes. Using an electric mixer or stand mixer will make the task easier, but hand mixing works just as well.
Step 2: Adding the Egg and Vanilla Extract
Next, add the egg and pure vanilla extract to the creamed butter and sugar mixture. Beat until well combined and smooth.
Step 3: Mixing the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, salt, and baking powder. Gradually add this mixture to the wet ingredients, mixing until the dough forms. Be careful not to overmix, as this can lead to tough cookies.
Step 4: Dividing and Coloring the Dough
Divide the dough into two equal parts. Place one portion back in the mixing bowl. Add a few drops of red food coloring and mix until the dough turns a vibrant shade of red. Repeat the process with the second portion of dough, using green food coloring instead.
Step 5: Rolling and Assembling the Pinwheel
Take a piece of plastic wrap and place it on a clean surface. Roll out the red dough into a rectangular shape, about ¼ inch thick. Repeat the process with the green dough, ensuring that it matches the dimensions of the red dough.
Carefully lift the green dough and place it on top of the red dough. Gently press the two layers together to create a firm bond. Starting from one end, tightly roll the dough into a log shape. Wrap the log with plastic wrap and refrigerate for at least 2 hours or until firm.
Step 6: Baking the Pinwheel Cookies
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Remove the dough log from the refrigerator and unwrap it.
Using a sharp knife, slice the log into ¼ inch thick cookies. Place the cookies on the prepared baking sheet, leaving some space between each.
Bake the cookies for 10-12 minutes or until the edges turn golden brown. Allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Maurice Lenell Pinwheel Cookie Recipe
Equipment
- Mixing bowls
- Electric mixer or stand mixer
- Measuring cups and spoons
- Rolling Pin
- Plastic wrap
- baking sheet,
Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- Red and green food coloring gel or liquid
- Parchment paper
Instructions
- In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This process typically takes around 2-3 minutes. Using an electric mixer or stand mixer will make the task easier, but hand mixing works just as well.
- Next, add the egg and pure vanilla extract to the creamed butter and sugar mixture. Beat until well combined and smooth.
- In a separate bowl, whisk together the all-purpose flour, salt, and baking powder. Gradually add this mixture to the wet ingredients, mixing until the dough forms. Be careful not to overmix, as this can lead to tough cookies.
- Divide the dough into two equal parts. Place one portion back in the mixing bowl. Add a few drops of red food coloring and mix until the dough turns a vibrant shade of red. Repeat the process with the second portion of dough, using green food coloring instead.
- Take a piece of plastic wrap and place it on a clean surface. Roll out the red dough into a rectangular shape, about ¼ inch thick. Repeat the process with the green dough, ensuring that it matches the dimensions of the red dough.
- Carefully lift the green dough and place it on top of the red dough. Gently press the two layers together to create a firm bond. Starting from one end, tightly roll the dough into a log shape. Wrap the log with plastic wrap and refrigerate for at least 2 hours or until firm.
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Remove the dough log from the refrigerator and unwrap it. Using a sharp knife, slice the log into ¼ inch thick cookies. Place the cookies on the prepared baking sheet, leaving some space between each.
- Bake the cookies for 10-12 minutes or until the edges turn golden brown. Allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
