Thursday, November 19, 2009

Chocolate pinwheels


* 1 1/2 cups all-purpose flour

* 1 teaspoon baking powder

* 1/8 teaspoon salt

* 1/2 cup butter

* 1/2 cup sugar

* 1 egg yolk

* 3 tablespoons milk

* 1 teaspoon vanilla

* 1 ounce melted unsweetened chocolate


Sift flour. Measure 1 1/2 cups then sift two more times with the baking powder and salt. In mixing bowl, cream butter and sugar until light. Beat in the egg yolk and milk. Add sifted dry ingredients and vanilla. Divide mixture into 2 portions. To one portion add the melted chocolate. Roll each portion into equal size rectangles, about 1/8-inch thick. Lightly moisten top of chocolate dough rectangle with water. Place the white dough rectangle on top of the chocolate dough rectangle. Roll layered dough rectangle up, jelly roll style. The roll should be about 2 inches in diameter. Chill dough for at least 3 hours, or overnight. Cut in slices and place on lightly greased baking sheets. Bake at 400° for 7 to 10 minutes, until lightly browned around edges.

Makes about 3 dozen cookies.

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