German Pinwheel and Checkerboard Cookies

Brush each rolled-out dough with egg white, then layer the dough on top of each other. Trim off the sides to make them straight.

Tip: I also roll up the trimmings and cut those into cookies, then chill them with the other dough before baking. They won’t be as pretty, but still just as tasty!

Now roll up the dough tightly, wrap it in plastic wrap, and let rest in the fridge for 30 minutes.

Roll out each color to 1/2 inch thick rectangle. Trim to make the sides straight. Cut each color into 9 long logs and set aside. You'll have 18 logs total, 9 chocolate logs, and 9 vanilla logs.

Now combine the trimmings and roll out to a thin layer. It needs to be thin enough to cover the 9 stacked logs.

Brush some egg white onto the rolled-out dough, then add the first layer of logs, alternating in color.

When stacking logs on the chocolate dough, you will start with the vanilla logs on each side and the chocolate in the middle. Brush on more egg whites between each layer to help make it all stick. Then alternate in color and finish the same way you started. You’ll have 9 logs stacked in 3 rows of 3 logs each.

When stacking the vanilla dough, you will start with the chocolate logs on each side and the vanilla log in the middle.

Now wrap this stack of logs in the thinly rolled-out dough and pinch together the seams. Fill in holes with extra trimmings where needed.

Wrap the cookie roll in plastic wrap, and let rest in the fridge for 30 minutes.

Trim the excess from the ends place on the baking sheet upside down.

Slice the cookie rolls into 1/4 inch (1/2 cm) slices, set on baking sheets covered in parchment paper or silicone baking mats, and bake for 10 to 12 minutes or until barely starting to turn a golden color.