Pinwheel Cookies

48 Servings

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Pinwheel Cookies Ingredients

2 1/4 c Flour	2 Eggs; at room temperature
1/2 ts Baking soda	1 ts Vanilla extract
1/2 Stick butter; softened	1 oz Unsweetened baking chocolate
1 c Sugar	1 ts Lemon extract

Instructions for Pinwheel Cookies

In a small bowl, combine flour, baking soda, and salt. Stir or whisk gently to blend. In a medium bowl, with an electric mixer on medium speed, beat butter and sugar until light and fluffy. Beat in eggs and vanilla. Add flour to butter-sugar mixture and blend well. Divide dough in half between 2 bowls. Stir chocolate into one half; stir lemon extract into the other. Cover each bowl and refrigerate at least 1 hour, until firm. Roll out each piece of dough between 2 pieces of wax paper into an 8 x 12-inch rectangle. Place 1 rectangle on top of the other and roll up from a long side into a 12-inch roll. Wrap in wax paper and refrigerate until firm, at least 2 hours. Preheat oven to 350 degrees. Using a sharp knife, cut dough into 1/4-inch slices. Arrange about 3 inches apart on ungreased baking sheets. Bake 8 to 10 minutes, until lightly browned. Let stand 5 minutes, then remove to a rack and let cool completely. NOTES : These chocolate lemon spirals make any cookie plate spectacular. Recipe by: 365 Great Cookies And Brownies Posted to MM-Recipes Digest V4 #302 by Yummi357@aol.com on Nov 22, 1997

Main Ingredient: CookiesCuisine: Uncategorized

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