Chocolate pinwheels

Yield: 1 Servings

Measure Ingredient
1¾ cup Pillsbury's Best All Purpose Flour*, sifted
½ teaspoon Double-acting baking powder
¼ teaspoon Salt
½ cup Butter
½ cup Sugar
1 Egg; unbeaten
1 teaspoon French's Vanilla
1 ounce Unsweetened chocolate; melted

BAKE at 375 degrees for 7 to 10 minutes. MAKES about 4 dozen cookies. Sift together flour, baking powder, and salt. Cream butter. Gradually add sugar, creaming well. Blend in egg and vanilla. Beat well. Add the dry ingredients gradually; mix thoroughly. Place half of dough on waxed paper. Blend melted chocolate into remaining dough. Chill doughs for easier handling, about 1 hour. Roll out light dough on floured waxed paper to a 15 x 7-inch rectangle. Repeat with chocolate dough. Place chocolate dough on top of light dough. Roll as for jelly roll starting with 15-inch side. Wrap in waxed paper. Chill at least 2 hours. Cut into ¼-inch slices; place on ungreased baking sheets. Bake in moderate oven (375 degrees) 7 to 10 minutes until delicately browned. *For use with Pillsbury's Best Self-Rising Flour, omit baking powder and salt.

NOTES : "Developed by Ann Pillsbury" Recipe by: Best Loved Foods of Christmas, Pillsbury, undated booklet Posted to MC-Recipe Digest V1 #841 by NGavlak@... on Oct 12, 1997

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