Page 99 - Classic Cookies with Modern Twists

Chocolate–Vanilla Bean Pinwheels

He re’s a cook ie that looks like it took hours, but isn’t a big deal.
Wh en you have two different kinds of dough , you can be creative:
slice stacked str ips for str iped cookies, stagger the stacks for
checkerboards, or make a free-form swirl.

You ca n make one big batch of dough , divide it in half and adjust
the avor ings. How ever, I like to make each avor separately.
Adjust this chocol ate and vanilla bean pinwheel recipe to come up
with your own favor ite combinations.

MAKES ABOUT 4 DOZEN COOKIES

FOR THE VANILL A BEAN DOUGH:
1¾ cups all-purpose flour

½ teaspoon baking powder

¼ teaspoon fine sea salt
½ cup (1 stick) unsalted butter, room temperature

½ cup plus 2 tablespoons sugar

½ vanilla bean, split and scraped
1 egg

1 teaspoon vanilla extract

FOR THE CHOCOL ATE DOUGH:
1½ cups all-purpose flour

¼ teaspoon baking powder
¼ teaspoon fine sea salt

¼ cup unsweetened cocoa powder