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Pinwheels

sweet.chef's picture
Ingredients
  Butter/Margarine 1⁄2 Cup (8 tbs) (Room Temperature)
  Sugar 3⁄4 Cup (12 tbs)
  Egg 1
  Vanilla extract 1 Teaspoon
  Flour 1⁄2 Cup (8 tbs)
  Salt 1⁄4 Teaspoon
  Unsweetened cocoa powder 2 Tablespoon
Directions

In a large mixer bowl, cream butter or margarine, sugar and egg until light and fluffy.
Stir in vanilla.
Add flour and salt; mix until blended.
Divide dough in half.
Add cocoa to one half.
Cover and refrigerate both halves several hours or until firm.
On floured wax paper, roll each half of dough to a 16" x 6" rectangle.
Invert white dough on chocolate dough; peel wax paper off white dough.
Tightly roll up doughs together, peeling wax paper off chocolate dough as you roll.
Cover rolls and refrigerate several hours or overnight.
Preheat oven to 400°F (205°C).
Slice roll 1/4 inch thick, if dough becomes soft while slicing, refrigerate briefly.
Bake on ungreased cookie sheet 5 to 7 minutes or until lightly browned.
Cool on wire rack.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Snack
Method: 
Baked
Dish: 
Cookie
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Cocoa
Interest: 
Everyday
Preparation Time: 
30 Minutes
Cook Time: 
10 Minutes
Ready In: 
40 Minutes

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