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Chocolate Pinwheels Recipe

This recipe evolved from several different recipes that I combined into one. I've never received so many compliments on my baking!

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36 Servings
Prep: 15 min. + chilling Bake: 10 min./batch

Ingredients

1 cup butter, softened
2 cups sugar
1/2 cup packed brown sugar
2 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

In a large bowl, cream butter and sugars 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.

Nutrition Facts: 1 serving (2 each) equals 153 calories, 6 g fat (3 g saturated fat), 25 mg cholesterol, 87 mg sodium, 24 g carbohydrate, trace fiber, 2 g protein.

Chocolate Pinwheels published in Best of Country Cookies , p95

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