Pinwheel Sugar Cookies

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makes some twenty eight 3-inch cookies

ingredients:

• 2 3/4 cups and one tablespoon flour
• 1/4 cup chocolate
• 2 sticks (16 tablespoons) butter
• 1 cup sugar
• 1 egg
• 2 scant teaspoons kosher salt
• 1 teaspoon flavourer
• 1 teaspoon chocolate extract (optional)
• 1 teaspoon “butter” seasoner (optional)
• 1 teaspoon red gel food colour

directions:

1. Whisk flour and cocoa along.
2. Place butter within the bowl of a stand mixer and beat for three full minutes; add the sugar and scrape the bowl, then beat for three a lot of minutes.
3. Scrape the bowl, add the egg, salt, and extracts, and beat for three a lot of minutes.
4. Scrape the bowl another time, then add within the flour and chocolate.
5. Stir on low speed till the dough comes along.
6. Form into a disk and wrap in plastic wrap; refrigerate for a minimum of half-hour and up to each day.
7. Once chilled, take away the dough from the electric refrigerator and place on a well floured surface.
8. Roll bent on 1/4 in. thickness and cut out shapes as desired; re-roll scraps.
9. Place on parchment lined sheets and freeze for a minimum of quarter-hour and up to eight hours.
10. Preheat kitchen appliance to 350 degrees F.
11. Bake cookies for 10-11 minutes, till sweet-scented and therefore the centers area unit simply set.
12. Allow to chill fully before ice with royal icing or buttercream.

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