Refrigerator cookies are great for solar baking. The dough can be kept in the fridge several days or frozen up to six months. Just slice off the number of cookies you want to bake and pop them in the Sun Oven. The baking times are almost the same as in a conventional oven.
Chocolate and Vanilla Pinwheels
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 egg, lightly beaten
1 teaspoon vanilla extract
1/2 ounce unsweetened chocolate, melted and cooled
Sift together flour and salt into a medium bowl, set aside. Beat the butter with an electric mixer in a large bowl until creamy. Add sugar and continue beating until light and fluffy. Beat in egg and vanilla extract. On low speed, beat in the flour until well blended.
Divide dough in half. Wrap one half in plastic wrap and refrigerate until firm. Add melted chocolate to remaining dough in bowl and mix until completely blended. Wrap chocolate dough in plastic wrap and refrigerate until firm.
On a lightly floured surface roll the vanilla dough into a 1/4-inch thick, 4-inch wide rectangle. Repeat with chocolate dough.
Place chocolate dough on vanilla and roll gently to seal. Roll up the two doughs, jelly-roll fashion, as tightly as possible. Wrap tightly in plastic wrap and refrigerate overnight or freeze.
To bake cut dough roll in 1/4-inch slices and place on a lightly greased, rimmed baking sheet, about 1 inch apart. Bake in preheated Sun Oven 10 to 15 minutes.
Makes about 2 1/2 dozen cookies.
Cookies are one of the few things that will burn in the Sun Oven. Set a timer so you don’t forget about them. Always use a rimmed baking sheet or they might slide off.