Chocolate Almond Pinwheel Cookies
5 dozen cookies
1/2 cup (1 stick) butter or margarine, room temperature
3/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/3 cup almonds, ground
1/8 teaspoon almond extract(optional)
1/4 cup cocoa
4 1/2 teaspoons butter or margarine, melted
In a large bowl, beat 1/2 cup butter and sugar until creamy. Add egg and vanilla. Beat until light and fluffy. Stir together flour, baking powder and salt. Add to butter mixture, beating until soft dough forms. Divide dough in half.
Place half of the dough into a medium bowl. Blend in ground almonds and almond extract. Set aside. Add cocoa and melted butter to the remaining dough. Blend well.
Divide each dough in half. Refrigerate doughs, if necessary, until firm enough to handle. Between 2 pieces of wax paper, roll one portion of the almond dough into 8" square. Repeat procedure with one portion of the chocolate dough. Remove top sheets of wax paper. Invert almond dough onto chocolate dough. Peel off top sheet of wax paper. Using the remaining wax paper, lightly roll up dough jelly-roll fashion. Seal seam. Repeat procedure with remaining doughs. Wrap both rolls in wax paper or plastic wrap. Refrigerate 4 to 5 hours or until firm.
Preheat oven to 350°F. Cut rolls into 1/4" slices. Place 2" apart on ungreased cookie sheet. Bake 9 to 12 minutes or just until set. Remove from oven and cool on cookie sheets for 1 minute. Remove from cookie sheet and place on wire rack until completely cool.
Holiday Chocolate Almond Pinwheel Cookies: Stir 1 tablespoon finely chopped, well drained maraschino cherries into dough with ground almonds.
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