Whirligig. Say it with me. Whirligig. See, you're having fun already!
Inevitably though, after an initial warm out of the oven raid, Mufasa backs way off the cookie consumption. The munchkins, while avid cookie enthusiasts, possess stomachs the size of coin purses and are typically satiated at a one cookie per day rate. That leaves me, gluttonous martyr I am, to do the dirty work. I suffer my way through 3 dozen cookies threatening staleness if I wait too long to put them in my mouth. That, friends, is the hair shirt I wear.
But, oddly, despite strict self-imposed rationing on my end, this batch of whirligigs seems to be disappearing at a steady clip. That can only mean one thing. These suckers are good!
Egg-Free Sunbutter Whirligig Cookies
adapted from Baked Elements by Matt Lewis and Renato Poliafito
For the cookie dough
2&1/4 cups all-purpose flour
3/4 tsp baking powder
1/2 tsp baking soda
1 tsp salt
6 ounces (1&1/2 sticks) butter
1 cup packed brown sugar
1/2 cup granulated sugar
3 tbsp canola oil
1 cup creamy Sunbutter
3 tsp Ener-G Egg Replacer well mixed with 3 tbsp water
2 tsp real vanilla extract
For the chocolate filling
12 ounces best-quality dark chocolate
1/2 tsp light corn syrup
To make the Sunbutter dough:
Whisk together the flour, baking powder, baking soda, and salt in a large bowl. Set aside.
Beat the butter, both sugars, oil, and Sunbutter on medium speed for about 5 minutes until light. Add the prepared egg replacer and vanilla and beat again until everything is well incorporated. Don't forget to scrape down the sides and bottom of the bowl in between mixing.
Add half the flour mixture to the wet ingredients and beat again until just combined. Add remaining flour mixture and beat again. Try not to mix more than necessary at this point.
Dump the dough onto a lightly floured work surface and press into a disk shape. Wrap the dough first in parchment paper, then cover the whole thing in a layer of plastic wrap. Refrigerate for at least 3 hours and up to 24 hours.
Now you're ready to roll!
Take your time and try not to freak out of things don't do exactly as planned. If the dough cracks, gently press the crack back together with your fingers. If the chocolate starts oozing out the ends, great. You know you used enough chocolate. And if your dough snaps apart mid-roll like this...
They'll keep for a few days tightly covered...if they last that long!