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Chocolate-Nut Pinwheel Cookies

Chocolate-Nut Pinwheel Cookies
As a little girl, I made these with my mother every Christmas. Now I make them every year with my daughters-in-law, daughters and grandchildren!—Sedonie Zeitler, Luxemburg, Wisconsin
60 ServingsPrep: 1 hour + chilling Bake: 10 min./batch

Ingredients

  • 2/3 cup butter, softened
  • 3/4 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1-3/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/3 cup ground almonds
  • 1/4 teaspoon almond extract
  • 1/4 cup baking cocoa

Directions

  • In a large bowl, cream butter and sugar until light and fluffy. Beat
  • in egg and vanilla. Combine the flour, baking powder and salt;
  • gradually add to creamed mixture and mix well. Divide dough in half;
  • add almonds and almond extract to one portion. Add cocoa to
  • remaining portion.
  • Roll out each portion between two sheets of waxed paper into a 16-in.
  • x 8-in. rectangle. Refrigerate for 30 minutes. Remove waxed paper.
  • Place almond layer over chocolate dough. Roll up tightly jelly-roll
  • style, starting with a long side; wrap in plastic wrap. Refrigerate
  • overnight or until firm.
  • Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased
  • baking sheets. Bake at 350° for 9-11 minutes or until set.
© Taste of Home 2013

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Chocolate-Nut Pinwheel Cookies (continued)

Directions (continued)

  • Remove to wire racks to cool. Yield: about 5 dozen.
Nutrition Facts: 1 cookie equals 46 calories, 2 g fat (1 g saturated fat), 9 mg cholesterol, 29 mg sodium, 6 g carbohydrate, trace fiber, 1 g protein.
© Taste of Home 2013