In one large mixing bowl, stir together dry ingredients; flour, baking powder and salt.
In another large mixing bowl, add softened butter and sugar, then mix with an electric mixer until light and fluffy, about 2 minutes. Next add eggs, one at a time, beating after each addition; then add vanilla. Finally, add flour mixture from the other large bowl and beat on low with mixer until just combined.
Divide combined dough in half. Form 1 one half into a 4 in. by 4 in. square; wrap it in plastic wrap and set the vanilla dough aside. Return the other half to the mixer; add melted chocolate to the dough in the mixer and beat it just until combined. Next form this chocolate dough into a 4 in. by 4 in. square and wrap it in plastic wrap. Take both squares of dough and refrigerate them for at least 30 minutes.
Once 30-minutes have passed, on parchment paper, roll vanilla dough into a 16 in. x 12 in. rectangle about 1/8 in. thick. On another sheet of parchment paper, roll chocolate dough into a 16 in. x 12 in. rectangle about 1/8 in. thick.
Carefully place chocolate dough on top of vanilla dough and peel away parchment. Cut the combined dough in half horizontally.
Roll each cut half into a tight log. and roll in colored sugar to coat dough log.
Wrap dough logs in plastic wrap and then refrigerate for at least 3-hours. Dough logs can be left in the refrigerator as long as overnight.
When ready, preheat the oven to 350°F. Line cookie sheets with parchment paper.
Slice dough logs into 1/4 in. pieces. Space them 1 in. apart on as many cookie sheets as needed. Bake for 8-10 minutes, or until vanilla portions of the pinwheel cookie dough is lightly golden.
Remove pinwheel cookies from the oven, then cool.
Notes
Total cook time includes refrigeration
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