Pinwheel cookies are a simple upgrade on a classic sugar cookie, perfect for the home baker who wants to bake beautiful sugar cookies but doesn't have the time (or desire) to decorate two-dozen cookies with royal icing. The premise is simple: Mix up your favorite sugar cookie dough, divide that dough into two, color and flavor one of the doughs, roll them out, roll them together, slice, and bake. The hardest part of baking pinwheel cookies is deciding how to color and flavor the dough and rolling the two doughs together, but there are a few tricks to make both easier.

Sugar cookie dough is pretty straightforward. Cream together butter and sugar, add eggs and vanilla, and finish with some flour and salt. The genius of a pinwheel cookie is simply dividing this dough into two parts and flavoring one. Extracts and food coloring can just be folded into the dough (as is the case with our peppermint pinwheels), but for additions like chocolate or gingerbread spices, the dough may need an ingredient enhancement. Here are a few flavoring ideas, plus their ingredient upgrades.

• - Extracts: Peppermint, lemon, lavender, or almond extract can simply be stirred into the dough. Adding a few drops of food coloring to correspond with the flavoring distinguishes the two layers and is required for the pinwheel effect.
• - Cocoa or chocolate: Chocolate in any form is drying to a cookie dough, so we add an extra egg yolk to the chocolate portion to keep the dough supple and prevent cracking while rolling and cutting.
• - Gingerbread: Adding molasses to one half of the dough will give the dough enough moisture to take on a considerable amount of spice and give the dough a rich caramel hue.

How To Create a Pinwheel Design

How To Make Pinwheel Sugar CookiesMakes 24 cookies

What You Need

Instructions

1. 1.Whisk the flour and salt together: Whisk the flour and salt together in a medium bowl; set aside.
2. 2.Cream the butter and sugar: Place the butter and sugar in a stand mixer fitted with the paddle attachment. (Alternatively, use an electric hand mixer and large bowl.) Beat on medium speed until fluffy and lightened in color, about 3 minutes.
3. 3.Add the egg and vanilla: Stop the mixer and scrape down the sides of the bowl with a rubber spatula. Add the whole egg and vanilla, return the mixer to medium speed, and beat until well-combined, about 1 minute.
4. 4.Add the flour mixture: Stop the mixer and scrape down the sides of the bowl again. Add the flour mixture, turn the mixer to low speed, and mix until just incorporated, about 30 seconds.
5. 5.Divide the dough: Remove the bowl from the mixer and give the cookie batter a few stirs by hand, scraping the bottom of the bowl, to ensure that all of the ingredients are evenly incorporated. Place half of the dough on a piece of parchment paper; set aside.
6. 6.Flavor half the dough: Fit the bowl with the remaining dough back onto the mixer. With the mixer on low speed, add the melted chocolate, cocoa powder, and egg yolk and mix until just incorporated, about 2 minutes.
7. 7.Roll out the doughs and chill: Place the chocolate dough on a piece of parchment. Cover with a second piece of parchment and roll the dough into a 12x6-inch rectangle that's about 1/4-inch thick. Keeping the dough sandwiched in the parchment, transfer it to a baking sheet and refrigerate. Cover the reserved vanilla dough with parchment and repeat rolling it out into a second rectangle. Stack this dough on top of the chocolate dough in the refrigerator. Refrigerate until cool but pliable enough to roll, 25 to 30 minutes.
8. 8.Divide the dough again: Remove both doughs from the refrigerator and remove the top piece of parchment from each. Using a sharp knife or pizza cutter, cut each dough in half crosswise to create 4 (6x6-inch) squares of dough total. You should have 4 squares of dough: 2 chocolate and 2 vanilla.
   Stack a square of vanilla and a square of chocolate dough together, lining them up as precisely as possible. Keep in mind that whichever dough is on the bottom of the stack will be the outside of the pinwheel. Roll the stacked square into a 6x8-inch rectangle.
9. 9.Make pinwheel logs and chill: Starting from a long end, roll the rectangle of dough tightly up into a log. The first roll might feel awkward, but you can use an offset spatula or butter knife to tuck the edge under and create a tight seal. Use one hand to guide the dough into a roll while pulling up with the parchment paper underneath to create a tight roll. Wrap the pinwheel log in parchment paper. Repeat stacking and rolling the remaining 2 squares of dough to make a second pinwheel log. Refrigerate both logs for 1 hour.
10. 10.Heat the oven and line baking sheets: Arrange 2 racks to divide the oven into thirds and heat to 350°F. Line 2 baking sheets with parchment paper; set aside.
11. 11.Cut the dough logs: Remove 1 pinwheel dough log from the refrigerator, unwrap, and slice into 1/4-inch-thick rounds. Turn the log a quarter turn every three or four cuts to prevent a flat side. Place 12 rounds on each baking sheet, spacing them at least 1 inch apart.
12. 12.Bake the cookies: Bake the cookies for 7 minutes. Rotate the baking sheets between racks and from front to back. Bake until the cookies are just set in the center (they will not brown), 5 to 6 minutes more. Let cool on the baking sheets for 5 minutes, then transfer the cookies to a cooling rack. Let the baking sheets cool (you can use the same parchment), then repeat with cutting and baking the remaining dough log.

Thai people love their sweets, and if you rely on the options that your local take-out place offers, you’re missing out. Usually, ending a meal with a plate of seasonal fruit like papaya, watermelon and pomelo is standard in the average Thai diet, but it’s just as easy for one to indulge in the array of intricate and coconut-rich desserts that Thailand has to offer.

These creamy and fragrant bite-sized desserts are cooked in a charcoal-heated pan with small craters, which result in little, rich coconut cups. They are a favorite among Thai people and are widely eaten in the mornings at street vendors around Bangkok. Common toppings are green onions, sweet corn and taro and these treats are best eaten piping hot off the pan.

Luk Chub

These pretty little desserts are shaped into mini Thai fruits and vegetables like mangos, chilis and mangosteens. The process of making them is uncommonly labor-intensive and it requires grinding steamed mung beans into a sweet paste, shaping them, dipping them in food coloring, and glazing them in gelatin. No wonder this dessert was only available for the royals back in the day.

Tup Tim Krob

This dessert is made of water chestnuts dipped in red food coloring, then tossed in cassava flour which gives it a soft, chewy exterior. The water chestnuts are then served in ice and coconut milk, which is lightly seasoned with salt. It’s perfect for a hot day. Tup tim krob is a good example of how Thai desserts typically balance sweet and salty flavors.

This is a popular after dinner treat. It calls for mashed, steamed taro mixed with sticky rice flour and shaped into small balls, which are then boiled in water until they float to the top and served in warm coconut milk. The name of this Thai dessert means “floating lotus” and it comes in different colors created from infusions of pandan leaves and mashed pumpkin. The texture of bua loy is smooth and soft, which makes it very comforting to eat. Sometimes, a poached egg is served with it, because…why not?

Fin Market: Chiang Mai Farmer Market in Chic and Clooney style.

Fin Market

Farmer's Market, Chiang Mai is the Event Market, market leverage of Chiang Mai. Organized by Finhouse work team and NIM City Daily company to the Chiang Mai atmosphere market a new model with a superb selection of shops throughout Thailand. Using fresh produce from the farm, cooked and served to live. Casual Like a picnic in the backyard of their own to Event This incorporation of new generation in the source markets looking to follow their dreams in the concept that doing what. I like to be the best And they will be happy to forward it to others as well. The event is titled with the name "Chiang Mai Farmer Market Episode Farmer Market," This event is considered a warm-up before we could find a job. Ping Fai Festival 2016 firat the end of the year under the theme "Befriend a farmer, eat locally" Say that it was warm and there are more than 70 stores featured in Chiang Mai, then I like to keep track of such a review. Mai say that because we have to come out to contribute to this. Just watch it, Dauphin ago. Is that I have to go