Cappuccino Pinwheel Cookies

Ingredients:

• 330 g unsalted butter, softened
• 1 cup granulated sugar
• 2 large egg yolks
• 2 tsp vanilla extract
• 2 tablespoons light corn syrup
• 4 cups premium flour
• 2 tablespoons coffee liqueur
• 2 tbsp. finely ground coffee
• 2/3 cup finely chopped semisweet chocolate
• 3/4 cup raw sugar (such as muscovado)

Preparation:

1. In a large bowl, beat the butter with a mixer on medium speed until smooth. Add the sugar and beat until thick and pale, about 5 minutes. Combine the egg yolks, vanilla extract, and corn syrup in a bowl, then add to the butter mixture and beat until fluffy, about 2 minutes.
2. Turn off the mixer and add the flour; mix, turning the mixer on and off, until the dough comes together. Transfer half of the dough (about 2 cups, tightly filled) to a sheet of parchment paper.
3. Combine the coffee liqueur and coffee in a small bowl, then add to the remaining dough in the mixer along with the chocolate and mix. Transfer the coffee dough to another sheet of parchment paper. Form each portion of dough into a 25 x 15 cm rectangle and cover with another sheet of parchment paper. Refrigerate for 1 hour.
4. Roll each portion of dough between sheets of parchment paper into 30x20 cm rectangles, 0.5 cm thick. Remove the top sheets of parchment paper and carefully flip the light dough over the dark one. Roll a rolling pin over the dough to press the two layers together. Refrigerate until the dough sets, at least 30 minutes.
5. Roll the dough out a few more times to make it a little thinner, then remove the top sheet of parchment paper and trim the edges of the dough to form an even rectangle.
6. Place the dough with the long side facing you and roll it tightly, using the bottom parchment paper as a guide. The dough should be soft enough to roll; if necessary, keep it in the refrigerator for a little longer, or, conversely, at room temperature.
7. Wrap the dough roll in parchment paper and place in the freezer to firm up, at least 1 hour. The dough can be stored in the freezer for up to 2 months.
8. Preheat oven to 160°C. Line two baking sheets with parchment paper. Cut the dough roll into 0.5 cm thick circles; place them on the prepared baking sheets, spacing them 2.5 cm apart. Sprinkle with raw sugar, if desired.
9. Bake until the cookies are firm and lightly browned, 15 to 20 minutes. Let cool on the baking sheets for 2 minutes, then transfer to a wire rack to cool completely. Store cookies in an airtight container for up to 4 days..