Chocolate Pinwheel Cookies

Here is another recipe from my Grandmothers files, which I have adapted over the years, but it's a great holiday cookie - Enjoy.

Ingredients

Vanilla Dough

1 1/2 cups of unbleached flour

1 stick unsalted butter, 1/2 a cup

3/4 cups raw sugar

1 egg

1 teaspoon of vanilla

1/4 teaspoon baking powder

1/4 teaspoon salt

Chocolate Dough

1 cup of unbleached flour

1 stick unsalted butter, 1/2 a cup

1/2 cup cocoa powder

3/4 cups raw sugar

1 egg

1 teaspoon of almond

1/4 teaspoon baking powder

1/4 teaspoon salt

Directions

Vanilla Dough

Whisk together the dry ingredients in a bowl.

Cream butter and sugar in the stand mixer and until light, add egg and extract and mix until creamy, Add flour, once well combined, pour out onto plastic wrap, form into a disc and chill for at least 3 to 4 hours.

Chocolate Dough

Repeat the vanilla instructions.

Once doughs are chilled, roll out into 9 by 12-inch rectangles, about 1/8 to 1/4 inch thick.

Note: roll the vanilla dough about 1/4 inch large, so 9 1/4 by 12 1/4 inch rectangle, it will make it easier when rolling.

Place plastic wrap on the surface you will be working on, larger than the dough.

Place Vanilla dough on the prepared surface.

Place the chocolate sheet on top of the vanilla sheet, and roll up the long way, the 12-inch side. Once rolled, incase in the plastic wrap on the counter, incase and smooth out flat sides. Place in fridge and chill for another 2 hours.

Preheat oven to 350 Degrees

Line baking sheets with parchment paper.

Remove dough from the fridge, unwrap, and cut into 1/4 inch slices, rolling the dough a quarter turn as cutting so you do not end up with a flat side. Place on prepared baking sheets about 3 inches apart and bake for 10 to 12 minutes or until edges start to turn golden. Place on cooling racks for 10 minutes then transfer parchment and cookies from baking sheets to the racks for further cooling.