Pinwheel cookies

Warning: this recipe needs to refrigerate at least 4 hrs before baking. You will not have instant cookies. They are worth the wait though!

3 & 1/2 cups of packed flour

1 tsp. Baking powder

1/2 tsp. Salt

1 & 1/2 cup  Sugar

2 Eggs – well beaten

1 cup or 2 sticks Butter – softened

1 & 1/2 tsp. Vanilla

2 squares Unsweetened chocolate – melted + cooled

Sift flour, baking powder and salt. Cream butter. Add sugar gradually and continue to beat until light and fluffy.

Add well beaten eggs and blend thoroughly.  Add vanilla.

Combine the dry ingredients  and the creamed mixture.

Divide the dough into 2 parts. Add the chocolate to one part.

Put a round ball of chocolate dough on top of plain dough and roll as thin as possible. Roll up like a jelly roll. Refrigerate overnight. Cut into cookies. Bake @ 350° for 6-10 minutes. Makes 6 dozen.


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