We all have foods that remind us of our childhood. For me, nothing brings me back like pinwheel cookies. My grandma was a master at them. Just thinking about them I go all warm and fuzzy.
Food is more than just food. It’s memories. It’s love. I know that when my son would come home from Yeshiva, I would always make his favorites. When I visit my daughter in town, where she’s doing her national service, I bring cookies. Being vegan doesn’t mean that you lose the special bond that you have with food. I try to recreate those classics with a new, animal free, variety.
Back to the pinwheels… My grandmother lived in Israel while we lived in the US. Having a batch of her cookies meant that she was visiting. That made them all the sweeter. This recipe certainly does my grandmother justice.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
Pinwheel Cookies
Smelling these baking always brings back memories of my grandmother.
Ingredients
- margarine - 1 1/2 cups
- powdered sugar - 1 cup
- sugar - 2/3 cup
- vanilla - 1 teaspoon
- flour - 3 cups
- salt - 1 teaspoon
- baking powder - 1 teaspoon
- cocoa powder - 1/4 cup
Instructions
- Cream margarine, sugars and vanilla together.
- Mix in flour, salt and baking powder.
- Separate dough into 2.
- Mix cocoa into half of the dough.
- Refrigerate for at least an hour.
- Roll out each dough and place the chocolate on the vanilla.
- Roll up the doughs together and wrap with plastic wrap.
- Refrigerate for another 2 hours.
- Slice into 1/4" thick cookies.
- Place cookies on baking paper and cook at 350 degrees for 10-15 minutes.
- Let cool.
- Eat.
Allergens
Just making these cookies and smelling them bake in the oven really brought me back. Just writing about them puts a smile on my face. You can only image how tasting them made me feel.
The nicest thing about making these cookies is that I now have a recipe that I can share with my children and they can pass on to future generations. I’ll be creating memories.
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