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Pinwheel Cookies

Pinwheel Cookies

Pinwheel Cookies


1/2 Cup butter, softened

1 Cup firmly packed brown sugar

1 Large egg

1 Teaspoon vanilla

2 Cups flour

1 Teaspoon baking powder 

1/4 Teaspoon salt

2 Tablespoons cocoa

Beat butter at medium speed with electric mixture until creamy.  Gradually add brown sugar, beating well.  Add egg and vanilla, beating well. Combine flour, baking powder and salt.  Gradually add to butter mixture, mixing well.  Divide dough in half, stir cocoa into one portion.  Roll each portion into a 12 x 9 inch rectangle on wax paper.  Invert chocolate dough onto plain dough, peel off wax paper, press chocolate dough firmly onto plain dough with rolling pin.  Roll up jelly roll fashion.  Starting with long side.  Cover and chill for 8 hours.  Cut dough with electric knife into 1/4 inch thick slices.  Place on lightly greased cookie sheets.   Bake at 350 degrees for 6 to 8 minutes.  Remove to wire rack to cool.  Yield about 4 dozen.


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These are self trimming cookies that are moist and chewy.  We make dozens and freeze them before the holidays.  They can then be taken out of the freezer as needed.  Fresh homemade cookies are minutes away!  This recipe came from a high school classmate, Sherry!