Taste of Home
Basic Chocolate Pinwheel Cookies
TOTAL TIME: Prep: 15 min. + chilling Bake: 10 min./batch
YIELD: 6 dozen.
This recipe evolved from several different recipes that I combined into one. I've never received so many compliments on my baking!—Denise Hufford, Midland, Michigan
Ingredients
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1 cup butter, softened
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2 cups sugar
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1/2 cup packed brown sugar
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2 large eggs
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3 teaspoons vanilla extract
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3-3/4 cups all-purpose flour
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2 teaspoons baking powder
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1/8 teaspoon salt
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1/4 cup baking cocoa
Directions
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1.
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.
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2.
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 12x10-in. rectangle. Refrigerate for 30 minutes.
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3.
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. Repeat with remaining dough. Refrigerate for 2 hours or until firm. Unwrap and cut into 1/4-in. slices.
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4.
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.
Nutrition Facts
2 each: 153 calories, 6g fat (3g saturated fat), 25mg cholesterol, 87mg sodium, 24g carbohydrate (14g sugars, 0 fiber), 2g protein.
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