Chocolate Pinwheels

These are among my many favorite Christmas cookies. I remember making them when I was a kid, but I did not remember that rolling the dough would be so challenging. If all had worked out just so, the cookies would have a better swirl pattern. But, for some reason, my dough was a bit dry which made it break as I tried to work with it. Although these cookies did not look perfect, they were delicious. The cookies are not too sweet and have a nice balance of chocolate and vanilla. But, a certain niece with a serious sweet tooth thought that the cookies were too plain. She may be right, but the simplicity of these cookies is what makes these cookies just right.

Chocolate Pinwheels 

• 2 1/4 cup flour
• 1 tsp. baking powder
• 1/2 tsp. salt
• 2/3 cup butter
• 1 cup sugar
• 1 egg
• 1 tsp. vanilla
• 2 squares unsweetened chocolate, melted

Sift flour with baking powder and salt. Cream butter; gradually add sugar, continuing to cream until light and fluffy. Add egg and vanilla; beat well. Add flour mixture a small amount at a time, mixing well after each addition. Divide dough in half. Blend  chocolate into one half.

Roll each half between wax paper into a 12x8 rectangle. remove the top sheet of paper. Invert the plain dough onto the chocolate dough. Remove remaining wax paper. Roll up as for jelly roll, starting with the longer side. Wrap in wax paper. Chill until firm enough to slice, at least 3 hours in the refrigerator or 1 hour in the freezer. Cut into 1/4 inch slices. Place each slice on an ungreased cookie sheet. Bake at 375 for 10 minutes or until cookies just begin to brown on the edges. Cool on wire rack. Enjoy!