* PLUS Refrigeration Time: 60 minutes, Baking Time: 17 minutes
1 1/2 cups
, at room temperature
In a large bowl, using a wooden spoon, stir butter with sugar, vanilla and salt. Gradually stir in flour just until evenly mixed. Remove half of dough. Sprinkle cocoa over remaining half in bowl. Gently knead in until evenly mixed. Divide dough into 4 balls: 2 vanilla and 2 chocolate.
If dough seems too soft to roll out, cover and refrigerate 10 minutes. For easy rolling, place a ball of vanilla dough between 2 sheets of waxed paper. Roll into an 8×12-inch (20×30-cm) rectangle. Repeat using a ball of chocolate dough. Remove top layers of waxed paper, then turn chocolate dough overtop of vanilla dough. Gently press down. Starting at shorter side, tightly roll the 2 layers of dough together into a log. Wrap with plastic and refrigerate until firm, at least 1 hour or up to 1 week. Repeat with remaining dough.
When ready to bake, preheat oven to 350F (180C). Remove dough from refrigerator and unwrap plastic. With a serrated knife, use a gentle sawing motion to slice dough into 1/4-inch- (0.5-cm-) thick pinwheels. Spread out on 2 ungreased baking sheets.
Bake 1 sheet at a time in centre of preheated oven until edges are lightly browned, 17 to 20 minutes. Remove cookies to a cooling rack. Refrigerate in an airtight container up to 1 week or freeze up to 1 month.
Nutrition (per serving)
Can’t decide between chocolate and vanilla? Have both – they’re swirled together in these buttery crunchy pinwheels. If you want some festive colour, add a few drops of red or green food colouring to the vanilla dough.