ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Chocolate Pinwheel Cookies

Yield about 5 dozen

Ingredients

  • 1/2 cup butter or margarine, softened
  • 1/2 cup sugar
  • 3 tablespoons milk
  • 1 egg yolk, beaten
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/8 teaspoon salt
  • 1 (1-ounce) square unsweetened chocolate, melted

How to Make It

  1. Cream butter in a medium mixing bowl; gradually add sugar, beating until light and fluffy. Add milk, egg yolk, and vanilla, stirring well.

  2. Sift together flour, baking powder, and salt; add to creamed mixture, stirring until well blended.

  3. Divide dough in half; set one half aside. Add melted chocolate to remaining dough; stir until well blended. Chill.

  4. Roll light half of dough to a 14- x 6-inch rectangle on waxed paper; set aside. Repeat procedure with chocolate dough. Gently place chocolate rectangle directly on top of light rectangle; remove waxed paper. Roll up jellyroll fashion, beginning at long side; wrap in waxed paper, and chill 1 hour.

  5. Cut into 1/4-inch slices. Place 2 inches apart on greased cookie sheets. Bake at 375° for 8 to 10 minutes. Cool slightly on cookie sheets, and remove to wire racks.

Oxmoor House Homestyle Recipes