Whirl Cookies

Whirl cookies are a source of great controversy in the Bechberger household. You either fall on the side of white swirl on the outside or chocolate swirl on the outside. There is a difference! This year I just made the white on the outside, but I secretly doubled the chocolate in the chocolate recipe and I love how it came out.

Ingredients:
1 cup butter
1 cup sugar
1 large egg
1 teaspoon vanilla
3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt (if you used unsalted butter)
4 squares/ounces melted chocolate

Servings:
Makes about 30 cookies

Instructions:
Mix all the wet ingredients then add the dry ingredients. The dough is often soft enough to add the chocolate to half the batch at the end if you would prefer.

I find it easier to either make two batches; one all white and one all chocolate or halve the recipe and make each separately. The half batch proportions are 1/2 cup butter, 1/2 cup sugar, 1/2 teaspoon vanilla, 1 1/2 cups flour, 1/4 teaspoon baking powder, 1/4 teaspoon salt and if chocolate 4 oz melted chocolate.

Roll out each dough between saran wrap. You could chill the dough if you want to roll it with a rolling pin, but I am impatient and roll it freshly made between two pieces of saran wrap. Roll each to 1/4 inch thick in roughly the same shape. Rmove the top layer of saran wrap on each and lay dough side together. Again remove one side of saran wrap and roll up like a jelly roll.



You can chill the dough to slice, but I find it so much easier to just go ahead and slice with dental floss. place the floss under the log and cross over the top. Pull on the floss in opposite directions and you will get a nice perfect slice no matter how warm the dough is.



Place slices on parchment paper and bake for 8-10 minutes (just barely starting to turn golden on the edges) in a 400 degree F oven.


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