Chocolate Pinwheel Cookies
|Unsweetened chocolate squares||1 Ounce|
|Butter||1⁄2 Cup (8 tbs), softened|
|Sugar||3⁄4 Cup (12 tbs)|
|Vanilla extract||1 Teaspoon|
|All purpose flour||1 1⁄4 Cup (20 tbs)|
|Baking powder||1⁄4 Teaspoon|
Place chocolate in top of a double boiler, bring water to a boil.
Reduce heat to low; cook until chocolate melts.
Set aside to cool slightly.
Cream butter; gradually add sugar, beating at medium speed of an electric mixer until light and fluffy.
Add egg and vanilla, beating well.
Combine flour, baking powder, and salt; gradually add to creamed mixture, mixing well.
Halve dough; stir melted chocolate into one portion.
Cover and chill dough 2 hours.
Roll each portion of dough out to a 12- x 10-inch rectangle on lightly floured plastic wrap. (Dough will be soft.)
Invert chocolate dough onto plain dough, peel off plastic wrap.
Press chocolate dough firmly with a rolling pin, roll up jellyroll fashion starting with long side; cover.
Chill 8 hours.
Cut dough with an electric knife into 1/4-inch-thick slices, place on lightly greased cookie sheets.
Bake at 350Â° for 12 to 14 minutes.
Remove cookies to wire racks to cool.