Thursday, November 11, 2010

Pinwheel Cookies

½ cup butter, softened
1 (3 oz) package cream cheese, sofened
1 cup granulated sugar
1 egg
1 teaspoon vanilla extract
2¼ cups all-purpose flour, divided
½ teaspoon baking powder
½ teaspoon salt
1/8 teaspoon baking soda
½ cup cocoa

In a large bowl, cream butter, cream cheese, sugar, eggs and vanilla until light and fluffy. In a separate bowl, sift together 1½ cups flour, baking powder, salt, and baking soda; blend into creamed mixture.

Divide dough in half. Add cocoa to ½ of the dough; blend well. Add ¾ cup flour to remaining dough; blend well.

On a lightly floured board, roll out each half into a 9" square. (if dough is too soft, chill about 15 minutes) Place chocolate dough on top of vanilla. Roll up jelly-roll style. Wrap tightly in waxed paper; chill several hours or overnight.
Preheat oven to 350°. Slice dough ¼" thick. Place on an ungreased baking sheet. Bake 12 to 15 minutes or until lightly browned. Remove from cookie sheet; cool on wire rack. Makes about 3 dozen.

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