I make these every year during the holidays.

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Name: Pinwheel Cookies
Prep time: 40 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 8 ounce Cream cheese softened; 3/4 cup Butter softened; 1 cup Sugar; 2 teaspoons Vanilla; 2 1/4 cups Flour gluten free; 1/2 teaspoon Baking soda; 2 squares semi-sweet baking chocolate melted

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INGREDIENTS

8 ounce Cream cheese ; softened
3/4 cup Butter ; softened
1 cup Sugar
2 teaspoons Vanilla
2 1/4 cups Flour ; gluten free
1/2 teaspoon Baking soda
2 squares semi-sweet baking chocolate ; melted

Dozen

INSTRUCTIONS

Beat cream cheese, butter, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add flour and baking soda; mix well. Cover. Refrigerate 30 minutes.

Preheat oven to 350F. Divide dough in half. Add melted chocolate to one half of dough; mix until well blended. Divide each half into two equal parts. (You should have two white and two chocolate pieces.)

Roll one of the white and one of the chocolate dough pieces into 10x8 inch rectangle on floured surface. Repeat with remaining dough pieces. Place rolled-out chocolate dough on rolled-out white dough; press gently to form even layer. Starting from the short side, roll up dough tightly to form a log; wrap tightly with plastic wrap. Repeat with remaining dough. Refrigerate 1 hour.

Cut dough into 1/4 inch thick slices; place on ungreased baking sheets. Bake 10 to 12 minutes or lightly browned. Let stand 2 minutes before transferring to wire racks. Cool completely.

NOTES

For peppermint version, leave out the chocolate and add 1-2T of mint flavoring and red food coloring (add until you get the color you like.)

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Pinwheel Cookies

8 ounce Cream cheese softened
3/4 cup Butter softened
1 cup Sugar 
2 teaspoons Vanilla 
2 1/4 cups Flour gluten free
1/2 teaspoon Baking soda 
2 squares semi-sweet baking chocolate melted

Beat cream cheese, butter, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add flour and baking soda; mix well. Cover. Refrigerate 30 minutes.

Cut dough into 1/4 inch thick slices; place on ungreased baking sheets. Bake 10 to 12 minutes or lightly browned. Let stand 2 minutes before transferring to wire racks. Cool completely.

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Chocolate and Peppermint Pinwheels
PsychoDad

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Nutrition

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Serving Size: 1 Dozen (264g)
Recipe Makes: 4 Servings

Calories: 1019
Calories from Fat: 531 (52%)

Amt Per Serving		% DV

	Total Fat 59g	79 %
	Saturated Fat 35.4g	177 %
	Monounsaturated Fat 15.3g
	Polyunsanturated Fat 2.6g
Cholesterol 153.9mg		47 %
Sodium 8194mg		283 %
Potassium 233.7mg		6 %
Total Carbohydrate 111.8g		33 %
	Dietary Fiber 3.1g	12 %
	Sugars, other 108.7g
Protein 13g		19 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1019

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