Chocolate Vanilla Pinwheel Cookies
ingredients
Dough
Chocolate
directions
Roll dough between layers of waxed paper, Alternate logs (make 1 with vanilla on outside & other with chocolate on outside); I use dark cookie sheets so bake at 340ºF. This is double recipe.
Mix DRY together and set aside.
Cream butter, gradually add brown sugar and cream well.
Add egg, vanilla and beat well.
Stir DRY into batter.
Split dough in half.
Mix cocoa and butter.
Add chocolate to one half of dough.
Split each colour/flavour of dough into 2 or 3.
Roll out rectangles of chocolate and vanilla dough 1/8 “ thick.
Place one on top of other and roll together.
Wrap each log with waxed paper and chill until hard (at least 1 to 2 hours).
Slice thinly, 1/4” or less. Use thinnest blade knife so slices even.
Place on UNgreased cookie sheet (LSM: I use parchment).
Bake at 350ºF for 8 to 10 minutes (time will depend on thickness).
LSM: Let sit 1 minute before transferring to cooling grids.