Basic Chocolate Pinwheel Cookies

• Vegetarian

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 3 3/4 cups All-purpose flour
  • 1/4 cup Baking cocoa
  • 2 tsp Baking powder
  • 1/2 cup Brown sugar, packed
  • 1/8 tsp Salt
  • 2 cups Sugar
  • 3 tsp Vanilla extract

• Dairy

  • 1 cup Butter

Found on tasteofhome.com

Description

Ingredients

• 1 cup butter, softened
• 2 cups sugar
• 1/2 cup packed brown sugar
• 2 large eggs
• 3 teaspoons vanilla extract
• 3-3/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/8 teaspoon salt
• 1/4 cup baking cocoa

Directions

• Directions In a large bowl, cream butter and sugars until light and fluffy. Add the eggs, one at a time, beating well after each. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to the creamed mixture and mix well. Divide dough in half; add cocoa to one portion. Divide each portion in half. On a baking sheet, roll out each portion between waxed paper into a 12-in. x 10-in. rectangle. Refrigerate for 30 minutes. Remove waxed paper. Place one chocolate rectangle over a plain rectangle. Roll up tightly, jelly-roll style, starting with a long side; wrap in plastic wrap. Repeat with remaining dough. Refrigerate for 2 hours or until firm. Unwrap and cut into 1/4-in. slices. Place 2 in. apart on lightly greased baking sheets. Bake at 350° for 10-12 minutes or until set. Remove to wire racks to cool. Yield: 6 dozen. Originally published as Chocolate Pinwheels in Best of Country Cookies 1999, p95 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

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