Chocolate Pinwheels Recipe

From Dorothy McNett's Recipe Book.

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See Also: Cookies

Chocolate Pinwheels

From Dorothy McNett's Recipe Book at

3/4 cup soft butter
1 cup sugar
2 eggs
1/2 teaspoon real vanilla extract
2 1/2 cups sifted or lifted flour, perhaps a little more
1 teaspoon baking powder
1 teaspoon fine sea salt
2 oz. semi-sweet chocolate, melted

Soften butter, but do not melt it. Mix thoroughly with sugar, eggs, and vanilla. Whisk together the flour, baking powder, and salt. Blend into the butter mixture, adding more flour if needed to make a stiff dough. Melt the chocolate but do not let it get too hot. Allow to stand about 10 minutes to cool. Divide the dough into 2 equal parts and stir the chocolate into one part. Chill about 1 hour. Roll out white dough into a rectangle about 9" by 12". Roll out chocolate dough the same size and lay on top of the white dough. With a rolling pin, roll the double layer of dough gently until it is about 1/4 inch thick. Beginning at the wide side, roll the dough up tightly into a long roll about 2 inches in diameter. Chill. Slice 1/8 inch thick and place on a parchment lined baking sheet in a preheated 375 degree oven for 8 to 10 minutes.

Recipe created 1996-11-21.

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