Page 101 - Classic Cookies with Modern Twists

place a chocolate squ are on a vanilla square, leaving a ½-inch
border at the top and bottom. Place one of the parchment sheets

on top of the st ack, and use the palm of your hand or the back of
a baking sheet to press dow n lightly, joining the doughs. Remove
the top sheet of parchment paper and use the piece on the

bottom to roll the dough into a tight log. Repeat with the second
squ ares of dough to make a tot al of 2 logs.

5. Wrap the logs in plastic and refrigerate at least 3 hours and up
to 2 days. (If well w rapped, a log of dough will keep in the freezer

for up to 3 months).

6. Preheat the oven 350 degrees F. Line 2 baking sheets with
parchment paper (you can reuse the pieces you used to roll the
dough out if they’re in good shape). Remove the logs from the

refrigerator and unw rap. Using a sharp thin knife, slice ¼-inch-
thick cookies and place them on the baking sheets, 1 inch apart.
Bake for 10 to 12 minutes, rot ating the sheets half way through,
or until golden brow n around the edges of the vanilla dough.

Allow them to cool for 5 minutes on the baking sheets before
transferring the cookies to a wire rack to cool completely.

WITH A TWIST

Choc ol ate-O range Pinwheels: Substitute 4 teaspoon s
nely chop ped orange ze st for the vanilla bean seeds in

the vanilla bean dough.

Brow n Sugar–Cinnamon Pinwheels: Replace the granulated
sugar with ½ cup brow n sugar in the vanilla bean dough
recipe, and omit the vanilla bean. Replace the cocoa powder

with ¼ cup all-purpos e ou r in the chocolate dough