Chocolate Pinwheels

Along with all of the Christmas cookies that have become a family tradition, I like to try a few new recipes each year and see how they turn out. This recipe for Chocolate Pinwheel cookies comes from Taste of Home Magazine. The cookies have a nice buttery flavor, and the chocolate swirl is a nice touch. One of the things that I liked the best about these cookies is that you can make them in stages (very Mama friendly!) I actually made these ones in 3 different steps over 3 different days. First to prepare and flatten out the dough, second to spread on the chocolate and roll them up jelly-roll style, and the third to cut and bake them.

Chocolate Pinwheel Cookies
Dough:
1/2 cup butter
1 cup sugar
1/4 cup packed brown sugar
1 egg
1 1/2 tsp vanilla
2 cups all-purpose flour
1 tsp baking powder
pinch of salt

Filling:
2 cups semisweet chocolate chips
2 tbsp butter
1/4 tsp vanilla
pinch of salt

In a bowl cream together the butter and sugars. Add egg and vanilla and beat until light and fluffy. Combine dry ingredients and beat into the creamed mixture. Divide the dough in half, and place each half between 2 pieces of waxed or parchment paper. Roll out each piece to approx. 12 inch x 10 inch rectangle. Chill until almost firm, about 30 minutes.

Meanwhile, in a saucepan melt the chocolate chips with the butter. Remove from heat and stir in salt and vanilla. Spread over the dough, and carefully roll each rectangle jelly-roll style. (I didn't end up using all of the chocolate - in this case, less is more. Too much chocolate overpowers the taste and makes it really hard to roll). Wrap in waxed or parchment paper and chill for 2 hours or until firm.

Cut the dough into 1/8 inch slices and place on lightly greased cookie stone or tray. Bake at 350 degrees for 7 - 10 minutes or until the edges are lightly browned.