Christmas Chocolate Pinwheel Butter Cookies

Directions

Mix flour, cornstarch, baking powder, and salt in a medium bowl, divide into half.

Mix egg, milk, and vanilla extract together in a small bowl or a measuring cup.

Cream sugar with butter until lightened and smooth.

Beat egg mixture into creamed butter until just combined, scoop half of the mixture out and mix with the half of the dry ingredients to make the butter cookie dough.

Add both of the melted chocolate into the other half the creamed sugar in the mixer, mix until well combined.

Add the remaining dry ingredients and beat until mixture begins to clump together, 18 to 20 seconds on lowest speed of electric mixer. Do not over mix. Or you can use hand to finish this step as well.

Turn both of the dough out onto a lightly floured board and knead gently to shape into two soft doughs.

Doughs can be wrapped in plastic wrap and refrigerated up to 3 days or frozen up to 6 months.

Halve each half-batch of dough, roll a portion of each dough on parchment paper to a 9 by 7 inches rectangle with about ¼ inch thick.

Brush butter dough rectangle with egg wash.

Carefully invert the other chocolate rectangle on top of the egg washed one.

Remove parchment paper from the inverted dough.

With the long side of the rectangle facing you, use the bottom sheet of parchment paper as a guide to gently roll the two doughs up, jellyroll-style, pulling paper off as you roll.

Wrap dough log in plastic wrap and chill for at least 15 minnutes.

Repeat process with remaining dough.

Cut each chilled log into ¼ inch slices.

Place dough pinwheels about 1-inch apart on prepared cookie sheets.

Bake at 350℉ (180℃) degrees until golden, about 12 to 14 minutes.