Maurice Lenell Pinwheel Cookie
Equipment
- A baking sheet
- Parchment paper
- A large bowl
- A whisk
- A serrated knife
- A wire rack
Ingredients
- 1 cup 2 sticks unsalted butter, at room temperature
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Using parchment paper, line a baking sheet.
- Cream the butter and sugar together in a large mixing basin until light and creamy. One at a time, beat in the eggs, then stir in the vanilla extract. Combine flour, baking powder, and salt in a separate bowl. Gradually stir in the flour until it is completely combined with the butter mixture.
- Divide dough into two equal pieces. On a lightly floured surface, roll each piece into an 8-inch-long log. Place logs 2 inches apart on prepared baking sheet and flatten slightly with your hand.
- Bake until cookies are golden brown, about 20 minutes. Remove from oven and let cool for 5 minutes before slicing into 1/2-inch-thick slices using a serrated knife. Place cookies back on baking sheet and bake for an additional 5 minutes. Let cool on a wire rack.