b'Fudgy Red Velvet Crinkle Cookies Pinwheel CookiesMakes 20 cookies. Adapted from Sarah Kieffers Vanilla Bean Blog Makes 48 cookies. Adapted from preppykitchen.com.(thevanillabeanblog.com).Ingredients Ingredients 1 cups (213 grams) all-purpose flour3 cup (400 grams) all-purpose flour 1 teaspoon baking powder1 teaspoons baking powder 1/8 teaspoon baking soda teaspoon kosher saltcup (150g) plus 4 tablespoons granulated sugar1 cup (227g) unsalted buttercup (100g) light brown sugar1 cup (200g) granulated sugar 2 large eggs plus 2 egg yolks at room temperature2 large eggs 1 tablespoon canola oil1 teaspoon vanilla extract 1 tablespoon red velvet bakery emulsion (available on amazon.com) or 2 ounces (56g) unsweetened chocolate, choppedred food coloring Instructions 1 teaspoon pure vanilla extractteaspoon salt 1.Bring to a boil a small pot filled with 2 inches of water. Reduce heat to cup (57g) unsalted butter low. Place the chopped chocolate in a heatproof bowl and set over the pot, making sure the bowl doesnt touch the water. 3 ounces (85g) semisweet or bittersweet chocolate 2.Stir until chocolate is fully melted. Turn off heat and remove the bowl cup (25g) cocoa powder from the pot. 1/3 cup (35g) confectioners sugar 3.In a large bowl, whisk together flour, baking powder and salt.Instructions 4.In the bowl of a stand mixer fitted with a paddle attachment, beat to-1.Preheat the oven to 350F. Line three sheet pans with parchmentgether the butter and sugar until light and fluffy, about three minutes.paper. 5.With the mixer on low, add the eggs, one at a time, until fully incor-2.In a small bowl, whisk together the flour, baking powder and bakingporated, scraping down the sides as needed. Beat in the vanilla.soda. 6.Slowly add flour mixture and mix until fully incorporated. Divide the 3.In a large bowl, whisk togethercup (150 grams) of the granulateddough in half, leaving one half in the mixing bowl.sugar, the brown sugar, eggs, egg yolks, canola oil, red velvet bakery7.With the mixer on low, add the melted chocolate to the dough left in emulsion, vanilla and salt. the bowl; mix until fully incorporated.4.Melt the butter and chocolate in a small, heavy-bottom saucepan over8.Place the chocolate dough and the plain one on separate sheets of low heat, stirring frequently to prevent scorching. When the mixtureparchment paper and press into a half-inch-thick square. Place an-is smooth, remove it from the heat. Add the cocoa powder to theother piece of parchment on top of each dough and roll out dough chocolate and whisk until completely combined, about 45secondsinto 13-inch by 9-inch rectangles. Refrigerate the dough until firm (the mixture will be thick). but pliable, about 30minutes (if dough becomes too firm, let it rest at 5.Add the warm chocolate-butter mixture to the egg mixture and whiskroom temperature until it becomes pliable).together until combined. Add the flour mixture and gently combine.9.Remove the top piece of parchment from each dough rectangle. Flip Cover the dough and chill it for at least six hours or overnight. the chocolate dough on top of the plain dough, line up the edges and 6.In a small bowl, combine the confectioners sugar and the remainingremove the remaining parchment piece.3tablespoons of granulated sugar. Use a cookie scoop to divide the10. Starting from one long side, roll the dough into 1-tablespoon portions, and roll the dough in the sugardough up, jelly roll-style, using the bot-mixture. Place cookies on sheet pans and bake one pan at a time,tom parchment as a guide. Tightly cover rotating halfway through baking. Bake until the edges are set and thethe dough roll in plastic wrap and twist cookies are puffed but still soft in the center, 12to 14minutes. Movethe ends until tight (this gently presses the sheet pans to a wire rack and let the cookies cool to room tempera- the dough together and gets rid of any ture. Cookies can be stored in an airtight container at room tempera- air pockets still inside the log). Refriger-ture for up to three days. ate for at least two hours until firm.11. Preheat the oven to 375F. Unroll theThe dough is rolled out, lay-ered and rolled together in a chilled dough and trim the edges, mak- log like this.ing a 12-inch-long log. Using a sharp knife, slice half of the log into 24 cookies about -inch thick. Wrap remaining dough and refrigerate until ready to use. Place cookies 1 inches apart on the prepared baking sheets.12. Bake for seven to eight minutes or until the edges just start to brown. Let the cookies cool for two minutes and then transfer to a wire rack to cool completely. Repeat the process with the remaining dough.food matters /39'