These slice and bake whirligig cookies would make a great Valentine’s Day treat, but I’ve got something even more important to tell you about. Today I’m joining other bloggers in a virtual bake sale to raise awareness about pediatric cancer and raise funds for Cookies for Kids’ Cancer, a nonprofit organization that raises funds for pediatric cancer research. Please join us and donate at Cookies for Kids’ Cancer.
Did you know that cancer is the #1 cause of death of children by disease in the U.S.? There are 40,000 U.S. children actively battling cancer right now. With less than 4% of the National Cancer Institute’s budget going to all childhood cancer combined, Julie at the Little Kitchen rallied a bunch of bloggers and organized this fundraiser!
In addition to the funds bloggers and our readers are donating, the generous sponsors at Dixie Crystals, Oxo, and Mediavine are each matching up to $3000.00 of the donations made. Thanks also to Dixie Sugar and Oxo for sending sugar and baking equipment to help bloggers with our cookie creations!
A Classic from 1953
This Slice and Bake Whirligig Cookies recipe is adapted from a Whirligig refrigerator cookie recipe from the 1953 edition of the Better Homes and Gardens New Cook Book. The book offers all sorts of ideas for patterned refrigerator cookies, including Pin Wheels, Bull’s Eyes, and Half-and-Halfs. I thought the Whirligigs would be fun to try.
Slice and Bake Whirligig Cookies:
- 1/2 cup butter
- 1/2 cup sugar
- 1 egg yolk
- 2 teaspoons vanilla
- 1 tablespoon milk
- 1 1/2 cups sifted flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 oz unsweetened chocolate, melted
- 1 tablespoon milk
- Colored sparkling sugar
Directions
- Cream the butter and sugar. Blend in the egg yolk, vanilla, and 1 tablespoon milk.
- Sift the dry ingredients, and stir into the creamed mixture.
- Divide the dough in half (I used a scale to make sure the amounts were even)
- To one half, add the melted chocolate and 1 tablespoon milk. Mix.
- Roll each half into a log, about 1.5 to 2 inches in diameter. They will not grow much when baked so make you logs as big as you want your cookies.
- Wrap the logs in plastic wrap or waxed paper and chill.
- Cut each log lengthwise, through the center.
- Brush the cut edges with hot milk and press together one chocolate half-log with one vanilla half-log.
- Wrap and chill for about 20 minutes.
- Cut each log in half again. This time slicing through both chocolate and vanilla (see photo 3 below).
- Brush cut surfaces with hot milk. Then turn one of the half logs and press together so that there are alternating vanilla and chocolate wedges.
- Slice to about 1/4″ think and place on a parchment or silicone lined baking sheet. Sprinkle with colored sparkling sugar.
- Bake at 350 degrees for about 7 to 10 minutes.
Join us by making a donation to Cookies for Kids’ Cancer today!
To make a donation, visit https://www.cookiesforkidscancer.org/Fundraiser/valentines2019 and click on the “Donate” button, and check out all the other bloggers participating in the event:
Chocolate Chip Cookie Cake from Julie of The Little KitchenLæsø Salted Chocolate Chip Cookies from Camilla of Culinary Adventures with Camilla
Meyer Lemon Cookies from Linda of Simply Healthyish Recipes
Soft & Chewy Gluten Free Oatmeal Raisin Cookies from Allie of Miss Allie’s Kitchen
Small Batch Bakery Style Chocolate Chip Cookies Recipe from Faith of An Edible Mosaic
Chocolate Madeleines from Caroline of Caroline’s Cooking
Rainbow Rice Krispie Treats from Bree of Baked Bree
Tiger Butter Candy from Melissa of MamaGourmand
Valentine’s Day Gluten Free Sugar Cookies from Brianna of Flippin’ Delicious
Chocolate Spritz Sandwich Cookies from Carlee of Cooking With Carlee
Pink Velvet Chocolate Chip Cookies from Jenn of Ever After in the Woods
French Butter Cookies from Rebekah of Kitchen Gidget
Brown Sugar M&M Cookies from Sara of Imperfectly Balanced Sara
mini rose cookies from Meaghan of the decorated cookie
Raspberry Linzer Cookies from Stephie of Stephie Cooks
Red Velvet Brownies with White Chocolate Cream Cheese Frosting from Coleen of The Redhead Baker
Lemon Poppyseed Cookies from Becca of Two Places at Once
Warn Dark Chocolate Melting Cups from Lisa of Snack Girl
Salted Dark Chocolate Cookies from Jessica of A Kitchen Addiction
Cherry Cordial Bundt Cake from Carolann of Apron Warrior
Nutella Stuffed Cookies from Allison of Celebrating Sweets
Strawberry Pudding Cookies from Holly of A Baker’s House
Slice and Bake Whirligig Cookies from Laura of Untwisted Vintage
Raspberry Strawberry Cookies from Heather of Delicious Not Gorgeous
Chocolate Strawberry Hand Pie from Trang of Wild Wild Whisk
White Chocolate Cashew Cranberry Cookies from Brittany of Diary of a Southern Mrs.
The Best Potato Chip Cookies Recipe from Marybeth of Babysavers
Darth Vader Valentine’s Day Hug Cookies to Support Cookies for Kid’s Cancer from Jenn of justJENN recipes
Hazelnut Shortbread Cookies with Jam from Lisa of Garlic & Zest
Sprinkled Chocolate Shortbread Heart Cookies from Lisa of Blogghetti
Double Chocolate Chip Cookies from Dee of Meatloaf and Melodrama
Homemade Salted Nut Rolls from Shaina of Food for My Family
Valentine Sugar Cookie Cups from Melissa of Persnickety Plates
Chocolate Dipped Cashew Butter Cookies from Ashley of Fit Mitten Kitchen
Chocolate Vanilla Striped Shortbread Cookies from Denise of Chez Us
Pineapple Coconut Bar Cookies from Barbara of Barbara Bakes
Chocolate Raspberry Roll-Ups from Sue of It’s Okay to Eat the Cupcake
Raspberry and Rose Meringue Parfaits from Michelle of Cup of Zest
Chocolate Chip Pudding Cookies from Jade of Jonesin’ For Taste
Raspberry Thumbprint Cookies from Emilie of Finding Zest
Chocolate Mousse Cups from Miranda of Cookie Dough and Oven Mitt
Grain-Free Dark Chocolate Raspberry Tart from Gretchen of kumquat
Chocolate Shortbread Cookies from Sara of My Imperfect Kitchen
Chocolate Chip Cookie Pie from Angela of About A Mom
Honey Pistachio Shortbread from Megan of Stetted
Red Velvet Oreo Cheesecake Cookies from Nicole of For the Love of Food
Chewy Coconut Macaroon Hearts (Gluten Free) from Taryn of Hot Pan Kitchen
Chocolate Peanut Butter Valentine’s Cookies from Becca of The Salted Cookie
Chocolate Caramel Pie from Stefanie of Mommy Musings
Gluten-Free Red Velvet Brownies {Dairy-Free} from Audrey of Mama Knows Gluten Free
Chocolate Raspberry Cupcakes from Erica of The Crumby Kitchen
Dark Chocolate Bourbon Coconut Cream Mousse from Lisa of Taste Cook Sip
Maple Butter Chocolate Chip Cookies from Jamie of Southern Revivals
Red Velvet Mini Layer Cakes from Gwynn of Swirls of Flavor
The Best Potato Chip Cookies Recipe from Marybeth of babysavers
Brown Butter Chocolate Chip Cookies from Kara of Kara in the Kitchen
Brown Sugar Snickerdoodles from Kristin of On the Home Front
Valentine’s Gummy Hearts from April of April Golightly
Cocoa Sweet Dough Hearts from TammyJo of The Chocolate Cult
Heart-Shaped Sugar Cookie Cutouts from Susannah of Feast + West
Cranberry Pecan Oatmeal Cookies from Denise of addicted 2 recipes
Shortbread Cookie Recipe from Raquel of Organized Island
Laura, You are wonderful for creating and sharing this lovely recipe for such a worthy cause!
Your Mediavine swag is on the way and should be to you soon. It’s a small token of our appreciation for your time and efforts to wipe out pediatric cancer.
Thank you so much for participating!
— Susannah at Mediavine
Thanks so much for sponsorship of this event! Together, we can make a big difference!
Thank you for participating and doing amazing things! I hope you’ll do it again next year!