Black and White Pinwheel Cookies

I have had a huge sweet tooth the past few days. Pretty sure I can blame it on the fact that is it almost Halloween and there is candy around every single corner. I also want to make tons of pumpkin bread, cookies, and/or muffins. You know what though? There are times when you have to indulge, otherwise you would feel miserable and unsatisfied. I find myself indulging a lot though. ;) Shh don't tell my calorie budget for the day. 

I realize now I put both powdered and regular sugar out when all you need is powdered! Opps

Dental floss is your friend when slicing soft dough. 

I wasn't expecting the chocolate to puff up like that, but I love the way these came out! So cute, and yummy!

I made these for someone awesome across the ocean! 

Black and White Pinwheel Cookies
adapted from Cooking Light

Ingredients:
Vanilla Dough:
1 1/4 cup all purpose flour
1/8 teaspoon salt
1/2 cup powdered sugar
1/4 cup butter, room temperature
1 large egg yolk
1 1/2 teaspoons vanilla extract
2 tablespoons ice water

Chocolate Dough:
3/4 cup all purpose flour
1/3 cup unsweetened cocoa
1/8 teaspoon salt
1 cup powdered sugar
1/4 cup butter, room temperature
1 large egg yolk
1/2 teaspoon vanilla extract
2 tablespoons ice water

Directions:

1. To prepare vanilla dough, combine carefully measured 1 1/4 cups flour and 1/8 teaspoon salt, stirring well with a whisk. Place 1/2 cup sugar, 1/4 cup butter, and 1 egg yolk in a medium bowl; beat with mixer at medium speed until smooth. Beat in 1/2 teaspoon vanilla. Gradually add flour mixture to butter mixture, beating at low speed just until combined. Sprinkle 2 tablespoons ice water over surface of dough while mixer is on; beat just until moist. (Dough will be slightly crumbly.) Press dough into a 4 in. circle on plastic wrap; cover and chill 1 hour or until firm.
2. To prepare chocolate dough, combine carefully measured 3/4 cup flour, cocoa, and 1/8 teaspoon salt, stirring well with a whisk. Place 1 cup sugar, 1/4 cup butter, and 1 egg yolk in a medium bowl; beat with a mixer at medium speed until smooth. Beat in 1/2 teaspoon vanilla. Gradually add cocoa mixture to butter mixture, beating at low speed just until combined. Sprinkle 2 tablespoon ice water over surface of dough while mixer is on; beat until just moist. Press dough into a 4 in. circle on plast ic wrap; cover and chill 1 hour or until firm. 
3. Lay plastic wrap on a damp surface. Unwrap and place chilled vanilla dough on plastic wrap. Roll into 12x8in. rectangle. Do the same with the chocolate dough. Place on top of vanilla dough; roll up tightly starting with a long side. Wrap with plastic wrap and chill until very firm. 
4. Preheat oven to 375º.
5. Using unscented floss, cut the chilled log into 1/2 slices. Place slices on a parchment lined cookie sheet. Bake at 375º for 10 minutes. Cool on pan for 5 minutes, then move to wire racks to cool completely.