Cappuccino Pinwheel Cookies

Votes: 1

Time: 3 hours 15 minutes
Complexity: easily
Quantity: 24 cookies

Nutritional value per serving:

Calories 319, total fat 16 G., saturated fats 10 G., proteins 3 G., carbohydrates 41 G., fiber 1 G., cholesterol 55 mg, sodium 7 mg, sugar 21 G.

Pinwheel cookies always attract with their bright, unique appearance, and this cappuccino-flavored version with chocolate chips will surely impress! The recipe is quite simple, although it does take a while to chill the dough, making it easy to work with. Mix two types of dough (vanilla and coffee), roll out two layers, stack them, roll them up, and cut into circles. The combination of freshly ground coffee and coffee liqueur imbues these cookies with incredible flavor and aroma, and for extra crunch, sprinkle each pinwheel with raw sugar before baking.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

330 g unsalted butter, softened
1 cup granulated sugar
2 large egg yolks
2 tsp vanilla extract
2 tablespoons light corn syrup
4 cups premium flour
2 tablespoons coffee liqueur
2 tbsp. finely ground coffee
2/3 cup finely chopped semisweet chocolate
3/4 cup raw sugar (such as muscovado)

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, semi-sweet chocolate, unrefined sugar, muscovado sugar, corn syrup, coffee liqueur, coffee

Cooking the dish according to the recipe:

In a large bowl, beat the butter with a mixer on medium speed until smooth. Add the sugar and beat until thick and pale, about 5 minutes. Combine the egg yolks, vanilla extract, and corn syrup in a bowl, then add to the butter mixture and beat until fluffy, about 2 minutes.
Turn off the mixer and add the flour; mix, turning the mixer on and off, until the dough comes together. Transfer half of the dough (about 2 cups, tightly filled) to a sheet of parchment paper.

Combine the coffee liqueur and coffee in a small bowl, then add to the remaining dough in the mixer along with the chocolate and mix. Transfer the coffee dough to another sheet of parchment paper. Form each portion of dough into a 25 x 15 cm rectangle and cover with another sheet of parchment paper. Refrigerate for 1 hour.
Roll each portion of dough between sheets of parchment paper into 30x20 cm rectangles, 0.5 cm thick. Remove the top sheets of parchment paper and carefully flip the light dough over the dark one. Roll a rolling pin over the dough to press the two layers together. Refrigerate until the dough sets, at least 30 minutes.
Roll the dough out a few more times to make it a little thinner, then remove the top sheet of parchment paper and trim the edges of the dough to form a neat rectangle.
Place the dough with the long side facing you and roll it tightly, using the bottom parchment paper as a guide. The dough should be soft enough to roll; if necessary, keep it in the refrigerator for a little longer, or, conversely, at room temperature.
Wrap the dough roll in parchment paper and place in the freezer to firm up, at least 1 hour. The dough can be stored in the freezer for up to 2 months.
Preheat oven to 160°C. Line two baking sheets with parchment paper. Cut the dough roll into 0.5 cm thick circles; place them on the prepared baking sheets, spacing them 2.5 cm apart. Sprinkle with raw sugar, if desired.
Bake until the cookies are firm and lightly browned, 15 to 20 minutes. Let cool on the baking sheets for 2 minutes, then transfer to a wire rack to cool completely. Store cookies in an airtight container for up to 4 days..