#30. Chocolate Coffee Pinwheel Icebox Cookies

This is the same recipe from Joy of Cooking on which I based my #20. Delicious Distraction Chocolate Chip Coffee Bread. This time I made the actual cookies. My original intention was to swirl vanilla, chocolate, and coffee flavored doughs to make a triple pinwheel, but I had to rush at the last minute and just mixed the coffee and chocolate doughs together.

Here's the basic dough recipe:

Mix:

10 tbsp softened butter
2/3 c sugar
1 egg
2 tsp vanilla

Mix separately and add to the above:

1 1/2 c. flour
1 1/2 tsp baking powder
1/4 tsp salt

If you just want to make vanilla icebox cookies, shape the dough into a log, refrigerate for an hour or two, then cut the log into slices and bake at 375 for 8 to 10 minutes.

To make pinwheel cookies, roll out half the dough into a rectangle about 1/8 inch thick. Add 2 oz. melted chocolate to the other half of the dough, and roll it out and place it over the vanilla rectangle and roll them together.

To make chocolate coffee pinwheel icebox cookies, add both 2 oz chocolate and 1/8 c. very, very strong coffee to the other half of the dough and then spread it (the coffee makes it spreadable) over the vanilla dough and roll the dough layers together. (I was planning to make a vanilla layer, a chocolate layer, and a coffee layer, so I think only a third of my dough was vanilla, while the chocolate/coffee layer used 2/3 of the dough.)

Anyway, here's how the cookies turned out:

I didn't get the chocolate melted all the way (I was in a hurry), so I chopped up what didn't melt and ended up with chocolate chips in there too!

I liked how the swirl went all the way through the cookie, unlike a cookie that is merely decorated:

These were very good cookies. I didn't like them quite as much as the Delicious Distraction Chocolate Chip Coffee Bread (because it was so moist and perfect), but they had a similar flavor. 

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