Chocolate-Vanilla Pinwheels

Here are some hypnotizing cookies! This recipe came from Company's Coming "Cookies". There are several pinwheel cookie recipes featured in this book, including shortbread pinwheels, date filled pinwheels, raspberry filled pinwheels, and these chocolate-vanilla sugar cookie pinwheels; as well as variations on these recipes for cloverleaf and checkerboard designs, which can be any colors of your choice! Along with having a very attractive appearance, these cookies are delicious and easy to make! The dough must be prepared the day before and chilled overnight, although it may also be frozen for more advanced preparation.

Chocolate-Vanilla Pinwheels
1/2 cup butter or hard margarine, softened
1/2 cup granulated sugar
1 egg
1 tsp. vanilla
3 Tbsp. milk
1 3/4 cups all-purpose flour
1/2 tsp. baking powder
1/8 tsp. salt
2 Tbsp. cocoa
1 Tbsp. butter or hard margarine, softened

Cream first amount of butter and sugar together. Beat in egg, vanilla and milk.
Stir flour, baking powder and salt together and add. Mix into a ball. Divide into 2 equal portions.

To 1 portion add cocoa and remaining butter. Mix well. Roll out each portion between sheets of waxed paper to 1/8 inch thick. Make them the same size in a rectangular shape. Remove top papers. Invert white layer over chocolate. Remove top paper. Roll as for jelly roll, removing bottom paper as you roll. Wrap and chill overnight. To bake slice thinly. Place on ungreased cookie sheet. Bake in 375◦F oven for about 6 minutes. Makes 4 dozen.

TIPS: The rectangular dough shapes should be approximately 7x12 inches. Roll dough from the short end. Slice about 1/3 inch thick, although you may not get 4 dozen out of it. Dough should not stick to waxed paper too much, but you may want to sprinkle the waxed paper with a light coating of flour as a precaution. I baked mine for 8 minutes, which was the perfect amount of time.

Paré, Jean. "Pinwheels." Recipe. Cookies, Edmonton Alberta: Company's Coming Publishing Limited, 1989. 64.