Chocolate and white chocolate dough are swirled together to form pinwheel cookies.
40 min.prep time
1 cup sugar
2 teaspoons vanilla
2 (1-ounce) squares white baking bars, melted, cooled
1 2/3 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 (1-ounce) square unsweetened baking chocolate, melted, cooled
Combine sugar, butter, egg and vanilla in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add cooled melted white baking bars. Continue beating until well mixed. Add flour, baking powder and salt. Continue beating until well mixed.
Remove half of dough. To remaining dough in bowl add cooled melted chocolate. Beat until well mixed. Shape each half of dough into 6x3-inch rectangle. Wrap in plastic food wrap; refrigerate at least 1 hour or until firm.
Roll out white dough to 15x7-inch rectangle on lightly-floured waxed paper. Repeat with chocolate dough. Place chocolate dough on top of white dough. Roll up, jelly-roll style, starting with 15-inch side. (For easier handling, roll can be cut in half.) Wrap roll in plastic food wrap; refrigerate at least 2 hours or until firm.
Heat oven to 375°F. Cut rolls into 1/4-inch slices. Place 2 inches apart onto ungreased cookie sheets. Bake 7-9 minutes or until edges begin to brown.
Nutrition Facts (1 cookie)
Dietary Fiber: 0g
Recipe #7728©1995Land O'Lakes, Inc.