Wow! It feels like forever since I have posted!! Life has been kind of busy lately! I got a new job and Austin did too so its been really exciting around here but not alot of time to post!!
So, I had some ideas using the pinwheel cookie base from the previous post and they turned out pretty good! One variation is doing the sugar cookie base with Nutella filling and the other one is the chocolate base with snickerdoodle filling. I was going to do the chocolate base with raspberry filling but right before i opened my raspberry preserves i noticed that there was WHEAT in it? WHAT??? It is definitely a lesson in always check the labels before you buy something, wheat is everywhere! If you have any ideas of other ways to jazz these cookies up I would love to hear it!
For Nutella Cookies: Use the sugar cookie dough recipe from the previous Pinwheel Cookie post! Once you have made the dough and frozen it for 15 minutes, spread the Nutella all over the dough to the edge and roll up an freeze for 3 hours. I would recommend just refrigerating it after freezing it, my dough got a little too hard because I left it in the freezer overnight.
For Snickerdoodle Cookies: Use the chocolate cookie dough recipe from the previous Pinwheel Cookie post! Once the dough is made and has been frozen mix together 2 tbsp cinnamon and 2 tbsp sugar and then spread all over the dough and then roll up. Freeze for 3 hours.