December 12, 2012

Espresso Fudgy Walnut Pinwheel Cookies

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This year I had the pleasure of participating in the 2nd Annual Great Food Blogger Cookie Swap. Food bloggers from around the world celebrate the holidays with all things sweet and scrumptious. Last year there was nearly 22,000 cookies sent around the world, how cool is that? 
I am involved with cookie swaps with friends and co-workers but this 'swap' is exciting because you are sending and receiving cookies from all around the world. The idea is that you are each given three secret senders to bake a dozen cookies for each and mail your goodies off by a certain date. At the same time, you would receive cookies from three different surprise bloggers and thus, the great food blogger cookie swap was created. 
This year was extra special and exciting because we were able to partner with Cookies for Kids’ Cancer so not only were we all able to make and share delicious cookies, but we're also supporting a great cause. Additionally, OXO® matched all our donations DOLLAR FOR DOLLAR!!! 

Baking for a cause is much more satisfying (and did I mention, it's calorie free too)!

The cookies I decided to make were a recipe I tried last year and they ended up being husby's favorite, followed of course by my nutella chocolate chip cookies. There were barely enough left to cover my decorative cookie platters for our holiday parties and swapping them was not even an option. With that kind of response I was sold that these would be a perfect choice for a cookie swap.
These easy, good looking cookies are one of my favorites for the holiday season because not only do they taste amazing but they really jazz up a holiday platter with it's beautiful swirls and little drops of walnuts. Plus, they have the convenience of making them ahead of time and once you are ready to cook simply take them out of the fridge, slice and bake. I know for me, anything that I can make ahead of time makes my life soooo much easier.

A decorative and delicious slice and bake cookie, what could be better than that?
The three lucky recipients of my swap were the beautiful...
Susan @ Mercer and Sage
Stephanie @ CopyKat Recipes
Jeanette @ SweetJeanette 

I hope you ladies all enjoyed each crumb just as I did (with all the added leftovers I made, yumm)!

Now that I have shared my favorite delicious cookie swap recipe with you all, I have three different batches of cookies that I received that are calling my name.

Happy swapping! 
Espresso Fudgy Walnut Pinwheel Cookies 
Prep: 25 min. + chilling
Yield: 30 Servings

Ingredients
1/3 cup canola oil
4 tbsp butter, melted and cooled
1/2 cup packed brown sugar
1 egg yolk
1/2 tsp vanilla extract
1 cup whole wheat flour
1/2 tsp salt
1/4 tsp baking powder

Filling:
1 cup (6 ounces) semisweet chocolate chips
1 tbsp vegetable shortening
1 cup finely chopped organic walnuts
1/3 cup sweetened condensed milk
1/2 tsp instant espresso
1 tsp vanilla extract

In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg yolk and vanilla. Combine the flour, salt and baking powder; gradually add to creamed mixture and mix well.

Roll out dough into a 12-in. x 10-in. rectangle between two sheets of waxed paper; transfer to a baking sheet. Refrigerate for 30 minutes.

In a small microwave-safe bowl, melt chocolate chips and shortening. Stir in the walnuts, milk and vanilla. Remove waxed paper from dough; spread with filling. Tightly roll up jelly-roll style, starting with a long side. Wrap in plastic wrap; refrigerate for 2 hours or until firm.

Unwrap and cut into 1/4-in. slices. Place 2 in. apart on lightly greased baking sheets. Bake at 375° for 8-10 minutes or until set. Remove to wire racks. Store in an airtight container. 
Recipe and photos by A Healthy Jalapeño 

Enjoy!

1 comment:

Mischna Ong said...

I would love to go all the way to any place that can serve this bunch of goodies. It really looks good. Too bad I'm not very good at baking.

Best,
Mischna Ong