Pinwheel Cookies
Yield
2 dozenPrep
10 minCook
10 minReady
20 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
|
|
| ⅔ | cup |
sugar
|
|
| 2 ½ | cups |
all-purpose flour
|
|
| 1 | each |
eggs
|
|
| 3 | tablespoons |
milk
|
|
| 2 | teaspoons |
baking powder
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
|
|
| 158 | ml |
sugar
|
|
| 591 | ml |
all-purpose flour
|
|
| 1 | each |
eggs
|
|
| 45 | ml |
milk
|
|
| 1E+1 | ml |
baking powder
|
|
| 1.3 | ml |
salt
|
|
| 5 | ml |
vanilla extract
|
|
Directions
Add square bitter chocolate, melted, to half of dough.
Roll chocolate dough out thin on waxed paper, roll plain dough in same way, place on chocolate dought.
Press layers firmly, roll like jelly roll. Chill thoroughly, slice thin.
Bake in oven 400℉ (200℃). 10 minutes.
