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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


  • 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


  • In a large bowl, cream butter and sugar until light and fluffy. Beat
  • in egg and vanilla. Combine 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
  • 16x8-in. rectangle. Refrigerate 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.
  • Preheat oven to 350°. Unwrap and cut into 1/4-in. slices. Place 2
  • in. apart on ungreased baking sheets. Bake 9-11 minutes or until

2 of 2

Chocolate-Nut Pinwheel Cookies (continued)

Directions (continued)

  • set. Remove to wire racks to cool. Yield: about 5 dozen.
Nutritional 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.