Vanilla & Chocolate Swirls

From: justcallmetoni

On Dec 18, 2005

I too had some trouble with the dough in this cookie. Weighed the ingredients as presented using a digital scale that measures to the tenth of an ounce. The dough was rather dry and initially I had a diffult time getting it to bind together - resembling something akin to a piecrust before adding the cold water. Decided to add an extra tablespoon of butter and that seemed to have hekped. Given the dryness, I used one melted square of bitter sweet chocolate instead of the cocoa. One benefit of this dough was that it was very easy to roll out - much more so than many other pinwheel type cookies. No chilling required. That said, there was some cracking as I tried to create the roll. The final cookie was pretty good - very tender and buttery. Buttery and rich and not at all sweet. My cookies did not spread at all which had me wondering if something was off. Then again, I weighted quite carefully. Planning to play with this one again soon as it has all the signs of being a great cookie.

From: drkayign

On Dec 10, 2004

The chocolate dough would not form for me at all. Surely with an extra 1/3 cup of dry ingredients a little extra moisture from some source is needed. Maybe next time I'll melt and cool an ounce of chocolate to the mixture instead of the cocoa. I managed to get the dough to form after adding extra butter and even managed to roll it up ( sushi style ) without it cracking too much. I cut the log with dental floss to get nice crisp cookies. I haven't tasted them yet as they are cooking now but hope the extra butter didn't make for too soft a cookie.

From: Karen=^..^=

On Nov 25, 2002

These were so good I could not stop eating them! I was a little worried about using weight measurements instead of volume, but the the texture was just right. I used margarine, which I almost never do, and it did not effect the taste at all. I got exactly 3 dozen cookies and they took 10 minutes in my oven. One thing I should mention...these cookies spread a lot and they were huge. I would definitely space them 2 inches apart. This dough would be great to make ahead and freeze, so you can just slice and bake! Can't get much easier than that and these are just sooooo good Thanks for sharing...these are going on my Holiday trays this year for sure!