Cinnamon Log Pinwheel Cookies

• Vegetarian

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 2 cups All-purpose flour
  • 1 tsp Cinnamon, ground
  • 1 tsp Cocoa powder
  • 1/4 tsp Salt
  • 3/4 cup Sugar
  • 1 tsp Vanilla extract

• Dairy

  • 1 cup Butter

Found on prettypracticalpantry.com

Ingredients

• 2 cups all purpose flour
• ¼ teaspoon salt
• 1 cup butter, room temperature
• ¾ cup sugar
• 1 teaspoon vanilla extract
• 1 egg
• 1 teaspoon cocoa powder
• 1 teaspoon ground cinnamon

Directions

• In a mixing bowl, sift together the flour and the salt and set aside.
• In a separate larger bowl, using your hand held mixer, blend together the butter, sugar, and vanilla. Add the egg and beat until a smooth consistency.
• Continuing to use your mixer, but on the lowest setting, mix in the dry ingredients.
• Separate the cookie dough into two separate amounts.
• Take one half, form into a large ball and then flatten to a disk shape with the palm of your hand. Wrap the dough in plastic wrap and set aside.
• Add the cinnamon and cocoa powder to the remaining cookie dough, and using your mixer on a low speed, mix the powders into the dough.
• Again, form the cinnamon-flavoured dough into a ball, flatten to a disk shape with the palm of your hand, and wrap in plastic wrap.
• Place both packages of wrapped dough into your refrigerator for one hour.
• After an hour has passed, retrieve one of the dough packages and roll to ¼ inch thickness (try to get as close to a rectangular shape as possible). Set aside.
• Repeat with the next package of dough.
• Gently lay one rectangular dough on top of the other. Carefully roll up the sides of the dough together so that a large log is formed. Wrap in plastic wrap and refrigerate once again for one hour.
• Preheat oven to 350 degrees.
• Slice the dough log into ¼ inch slices. Place each slice on a silicone or parchment lined baking sheet. Leave room between each slice for expansion.
• Bake, one baking sheet at a time, for 12 minutes.
• Allow cookies to cool on the baking sheet for two minutes before transferring to a cooling rack to finish cooling.