Halloween Pinwheel Cookies

Makes 2 dozen cookies. (To see this recipe in process, check out Picturing Halloween Pinwheel Cookies.)

Vanilla Layer

Creamables	3 tablespoons butter 1/3 cup white sugar
Wet Ingredients	1 tablespoon scrambled egg 1  teaspoon vanilla 1/8 teaspoon yellow food coloring
Dry Ingredients	1/2 cup finely ground oatmeal 1/4 cup flour 1/4 cup finely ground Nilla Wafer cookies 1/8 teaspoon salt 1/8 teaspoon baking soda

Orange Layer

Creamables	3 tablespoons butter 1/3 cup white sugar
Wet Ingredients	1 tablespoon scrambled egg 1  teaspoon orange extract 1/8 teaspoon yellow food coloring 1/8 teaspoon red food coloring
Dry Ingredients	1/2 cup finely ground oatmeal 1/2 cup flour 1/8 teaspoon salt 1/8 teaspoon baking soda

Chocolate Layer

Creamables	3 tablespoons butter 1/3 cup white sugar
Wet Ingredients	1 tablespoon scrambled egg 1  teaspoon vanilla 1/4 teaspoon black food coloring
Dry Ingredients	1/2 cup finely ground oatmeal 1/4 cup flour 1/4 cup cocoa powder 1/8 teaspoon salt 1/8 teaspoon baking soda

Repeat Steps 1-4 for each of the three layers of dough.

1. In your Kitchen Aid or a large mixing bowl, cream together the creamables.
2. In a small bowl, whisk together the wet ingredients and then add to the creamables. Mix together until smooth.
3. In another bowl, add the dry ingredients. Using a spatula, fold together until evenly distributed. Slowly add the dry ingredients to the creamables and wet ingredients. Mix until evenly combined.
4. Wrap the dough in plastic wrap and place in the refrigerator until chilled and firm.
   

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5. Roll out each chilled dough ball into a 1/8-1/4"-thick sheet.
6. Stack the three layers of rolled-out dough on top of a piece of plastic wrap.
7. Roll the stack onto itself to create a cookie dough log and wrap with the plastic wrap. Smooth out the log until it is even and cylindrical.
8. Place the dough log in the freezer for 15-20 minutes to firm up.
9. Preheat oven to 350º.
10. Remove the dough log from the freezer. Using a serrated knife, cut 1/4"-thick disks from the log.
11. Place the dough slices about 2 inches apart on Silpat- or parchment paper-lined cookie sheets.
12. Bake at 350º for 10-12 minutes or until golden brown. Remove the cookie sheets from the oven and let stand for 2 minutes. Then place cookies on wire racks to cool.

Comments

[chelseathebaker]

These look delish! I may have to try them with pumpkin pie filling. Because why not?

[Oatmeal Cookie Guy]

Hi, Chelsea. Sounds good to me! :-)