Monday, May 24, 2010

nutella pinwheels

Recently i acquired the Hershey's Chocolate & Cocoa Cookbook from the early 80's! My mum thought that seeing as i live in Canada now and have access to voluminous amounts of their chocolate i'd like the book =) Thanks Mum! xo

So i started in the cookie section. The "Basic COokie Mix" that you can store in your refrigerator until needed, just add egg and vanilla to bake!

Basic Cookie Mix

Makes approximately 12 cups of mix
(i made half this recipe and made two batches of cookies out of it)

5 cups plain flour
2 cups sugar
1 cup packed brown sugar
2 tbsp baking powder
1 tbsp salt
1 cup shortening (i used all butter)
1/2 cup butter

Combine flour, sugar, brown sugar, baking powder and salt in a large bowl. Add shortening and butter and rub into the flour mix until the mixture resembles coarse cornmeal.

Store in an airtight container in the refrigerator until needed.

Sugar Cookie Pinwheels ~ Made 60, 30 from each roll.

3 cups Basic Cookie Mix
1 egg and one egg yolk
(i made two batches of this at once and used 3 eggs in total)
1 tsp vanilla
4 oz Hershey's Milk Chocolate Bar

Mix well until a nice dough forms.
Divide your dough in half and roll them into rectangles about 1/4 inch thick.
*Melt 4oz chocolate and spread it evenly over both cookie dough rectangles
Roll the dough up from the long side and wrap in glad wrap and refrigerate until well chilled.

Cut into 1/4 inch/5mm slices and place on a lined baking tray.
Bake for 8-10 minutes at 190c/375f, remove from tray, cool on a!

*I used 2 squares of dark chocolate and 2 tbsp nutella for my filling =)

For the second batch of cookies, i added 1/2 cup semi-sweet chocolate chips and 1/2 cup chopped almonds and 1/2 cup oats......just to mix it up a bit! Made about 50.


  1. Mmm, nutella!! One of my favorite foods of all time. How do you get your swirls looking so neat!

  2. Oh yum. Your pinwheel cookies look so pretty!

  3. Thanks ladies! *blush* xo
    (I'm feeling quite privileged right now, i LOVE both your blogs and your commenting on MINE!)

    All i did this time with my pinwheels was to fold in the TINIEST edge, like 5mm/1/4 inch, to start it rolling....seems the bigger the starting edge the more oval the swirl. Try it! Tell me if that's what did it! hehe

  4. Well, I love YOUR blog, so it all works out, hehe. If it cools down enough, I'll have to try this out this weekend--we're getting to that point in the year where turning the oven on makes the whole apartment unbearable! I predict a lot of gelatin and fruit desserts for the next couple of months.


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