HOME | DD

Description
Beautiful AND delicious! Talk about your functional cookies. Pretty easy to make too so tell me if you want the recipe and I'll post that too

Disclaimor - it's not my recipe {alas} and my mom made this batch [yum!]

9-9-06 - THE RECIPE!!

Pinwheel Cookies (from The Hershey's Cocoa Cookbook)

1/2 cup butter or margarine
1 3-oz package cream cheese
1 cup sugar
1 egg
1 teaspoon vanilla extract
1 1/2 cups unsifted all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/8 teaspoon baking soda
1/2 cup Hershey's Cocoa
3/4 cup unsifted all-purpose flour

1. Cream butter, cream cheese, sugar, egg, and vanilla in a large mixer
bowl. Combine 1 1/2 cups flour, baking powder, salt, and baking soda;
blend into creamed mixture. Divide dough in half. Add cocoa to one half of
dough; add 3/4 cup flour to remaining half. Roll each half into a 9-inch
square. (If too soft, chill 15 minutes.)

2. Place chocolate square on top of vanilla; roll up jelly-roll style.

3. Wrap tightly in wax paper or plastic wrap. Chill at least one hour or
overnight. Slice dough 1/4 inch thick; place on ungreased cookie sheet.
Bake at 350°F for 12 to 15 minutes or until lightly browned. Remove from
cookie sheet; cool on wire rack. Makes about 3 dozen cookies.

Enjoy!

Description
Beautiful AND delicious! Talk about your functional cookies. Pretty easy to make too so tell me if you want the recipe and I'll post that too

Disclaimor - it's not my recipe {alas} and my mom made this batch [yum!]

9-9-06 - THE RECIPE!!

Pinwheel Cookies (from The Hershey's Cocoa Cookbook)

1/2 cup butter or margarine
1 3-oz package cream cheese
1 cup sugar
1 egg
1 teaspoon vanilla extract
1 1/2 cups unsifted all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/8 teaspoon baking soda
1/2 cup Hershey's Cocoa
3/4 cup unsifted all-purpose flour

1. Cream butter, cream cheese, sugar, egg, and vanilla in a large mixer
bowl. Combine 1 1/2 cups flour, baking powder, salt, and baking soda;
blend into creamed mixture. Divide dough in half. Add cocoa to one half of
dough; add 3/4 cup flour to remaining half. Roll each half into a 9-inch
square. (If too soft, chill 15 minutes.)

2. Place chocolate square on top of vanilla; roll up jelly-roll style.

3. Wrap tightly in wax paper or plastic wrap. Chill at least one hour or
overnight. Slice dough 1/4 inch thick; place on ungreased cookie sheet.
Bake at 350°F for 12 to 15 minutes or until lightly browned. Remove from
cookie sheet; cool on wire rack. Makes about 3 dozen cookies.

Enjoy!