Chocolate Pinwheel Cookies
| Christy Rost- 1 cup unsalted butter, softened
- 1 1/3 cups sugar
- 2 eggs
- 2 teaspoons vanilla
- 3 cups flour
- 1 ¼ teaspoons baking powder
- 1 teaspoon salt
- 2 squares unsweetened chocolate
In the large bowl of an electric mixer, cream butter and sugar until light, about 4 minutes. Add eggs and vanilla, and beat well.
In a medium bowl, stir together flour, baking powder, and salt until well blended.
Place chocolate in a small bowl and microwave at 50 percent power 2 to 3 minutes until the chocolate is very soft. Stir to melt.
With a large spoon, gradually stir the flour mixture into the creamed mixture to form a soft dough. Divide the dough in half and stir melted chocolate into one of the halves.
On a floured pastry cloth, roll white dough into a 13- by 14-inch rectangle. On floured parchment paper, roll the chocolate dough into a rectangle of the same size. Lift the paper and place the chocolate dough face down on top of the white dough and peel off the parchment.
Using the pastry cloth to assist, gently roll cookie doughs together to form a pinwheel and seal the edges well. Position the parchment paper along the length of the pinwheel and roll the cookie dough into the parchment. Transfer the dough to a tray and fold the parchment paper to seal. Wrap in plastic wrap and chill several hours or overnight.
To bake, preheat the oven to 375 degrees. Using a thin, sharp knife, slice the dough into ¼-inch-thick slices and place them 1-inch apart on lightly greased cookie sheets. Return the remaining dough to the refrigerator to keep cold. Bake cookies 7 to 9 minutes, or until the edges are light brown.
Yield: 6 dozen