The Great Food Blogger Cookie Swap

I have always wanted to participate in the Great Food Blogger Cookie swap. For whatever reason each year the cookie swap comes and goes and I miss the boat.  This year, I was on the ball. I didn’t fret about if I would have time or what I would make.  I took a deep breathe and just went for it. For my swap box I baked a pinwheel cookie recipe spiced for the Christmas season.  I enjoyed baking and putting together three packages of cookies to send off into the world (Texas, Texas and New York to be precise). My package included these tasty pinwheel cookies that look like slices of a Yule log.  In turn, I received three packages of cookies.  There were delicious chocolate chip cookies from Donna Dang over at Dang That’s Delicious.  We’ve been indulging in some Chocolate Mint Truffle Snowballs from Lisa Johnson over at Cooking with Curls. And, we inhaled our Chocolate Chip Pinwheel cookie batch from Meagan over at A Zesty Bite.

These pinwheel cookies are a spin on the classic pinwheel cookies.  The inspiration for this recipe came from The Brass Sisters’ recipe which they found among the recipes of Elizabeth Cockrey of Groton, MA and share in Heirloom Baking with the Brass Sisters: More than 100 Years of Recipes Discovered from Family Cookbooks, Original Journals, Scraps of Paper, and Grandmother’s Kitchen.

Retro Pinwheel Cookie Recipe with Modern Flavours

Instead of doing a chocolate layer swirled into a vanilla layer, I decided to do a thin layer of spiced toasted hazelnuts and cocoa.  Each pinwheel cookie looks like little slices of a yule log.  These Yule Log Pinwheel cookies  are not too sweet because that’s how I like my cookies and they go very well with a nice hot cup of coffee or cocoa.  For a sweeter version, cut the cookies slightly thinner and sandwich a layer of Nutella or some dulce de leche in the middle to create a sandwich cookie.

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