I wanted to make this dough into spritz cookies, but unfortunately my cookie press broke in the process and wouldn’t press cookies any more. So I made pinwheels instead!

These cookies are imbued with a sweet and mellow hazelnut flavor - I added a little bit of cocoa powder just for the color effect. The texture is crispy and sandy, very nice with a cup of Earl Grey tea.

The Cookie Dough (makes about 50 cookies):

• 1 and 1/2 dl vegan margarine, at room temperature
• 1,2 dl sugar
• 1 tablespoon potato starch mixed with 3 tablespoons water
• 1 teaspoon vanilla extract
• 3 and 1/2 dl wheat flour
• 1/2 dl spelt flour
• 1 dl finely ground hazelnuts
• 1/2 teaspoon baking powder
• 1/3 teaspoon salt
• 1/2 tablespoon dark cocoa powder for the darker brown dough
• 1/2 tablespoon ground hazelnut and a pinch of turmeric for the lighter brown dough

I creamed together the sugar and the margarine until the mixture was fluffy and white. Then I added the potato starch-water -mixture and the vanilla extract in the bowl, and whisked them in with the margarine.

I mixed the flours, hazelnut, baking powder, and salt in another bowl, and then combined the two mixes with a wooden fork until combined. Now, I divided the dough in two, and added the cocoa powder in the other half, and a little bit more hazelnut and a pinch of turmeric in the other. Now, I had two different colors of cookie dough.

At this point, I stuffed half of each dough in my cookie press only to break it while pressing the first cookie. Since the dough I’d stuffed in the cookie press was already mixed, I had to make it into regular flat cookies, but I rolled them in ground hazelnut to give them some extra appeal. I baked the first batch for 7 minutes in 200 degrees Celsius.

The rest of the two doughs I used for pinwheels. I flattened them to form two rectangular disks of the same size, about 1/2 cm thick each. I placed the disks one upon the other, and then rolled them along the longer edge to form a nice little log. Now, I sliced 1/2 cm thick cookies out of the dough with a sharp knife, placed them on a baking sheet covered with parchment paper, and baked the cookies for 6 minutes in 200 degrees Celsius.

The cookies shouldn’t brown too much underneath - they are quite soft straight out of the oven, but will crisp up while cooling.