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  Butter 3⁄4 Cup (12 tbs), softened
  Sugar 3⁄4 Cup (12 tbs)
  Egg yolk 1
  Vanilla extract 1⁄2 Teaspoon
  All purpose flour 1 3⁄4 Cup (28 tbs)
  Baking powder 1 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Semi sweet chocolate square 1 Ounce, melted (1 Square)
  Milk 3 Tablespoon, warmed

In a large mixing bowl, cream the butter and sugar until light and fluffy.
Beat in egg yolk and vanilla.
Combine flour, baking powder and salt; gradually add to creamed mixture and mix well.
Divide the dough in half.
Add melted chocolate to one portion; mix well.
Refrigerate until chilled.
Divide each portion of dough into fourths; shape each into a 5-in.log.
Flatten into triangular-shaped logs.
Brush the long sides with the warmed milk.
Assemble one large roll by alternating two chocolate and two plain logs.
Wrap in plastic wrap.
Refrigerate for 4 hours or until firm.
Unwrap each roll; cut into 1/4-in.slices.
Place 2 in.apart on lightly greased baking sheets.
Bake at 375° for 8-10 minutes or until set.
Remove from the pans to wire racks.

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Chocolate Pinwheels Recipe