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Chocolate Pinwheel Cookies Recipe
|Unsweetened chocolate||1 Ounce (1 square)|
|Butter/Margarine||1⁄2 Cup (8 tbs), softened|
|Sugar||3⁄4 Cup (12 tbs)|
|Vanilla extract||1 Teaspoon|
|All purpose flour||1 1⁄4 Cup (20 tbs)|
|Baking powder||1⁄4 Teaspoon|
Serving size: Complete recipe
Calories 2184 Calories from Fat 984
% Daily Value*
Total Fat 113 g173.2%
Saturated Fat 68.8 g343.8%
Trans Fat 0 g
Cholesterol 453.4 mg
Sodium 675.9 mg28.2%
Total Carbohydrates 279 g93%
Dietary Fiber 8.9 g35.7%
Sugars 151.6 g
Protein 27 g54.1%
Vitamin A 61.1% Vitamin C
Calcium 20% Iron 73.8%
*Based on a 2000 Calorie diet
Reduce heat to low; cook until chocolate melts.
Set aside to cool slightly.
Cream butter; gradually add sugar, beating at medium speed of an electric mixer until light and fluffy.
Add egg and vanilla, beating well.
Combine flour, baking powder, and salt; gradually add to creamed mixture, stirring well.
Halve dough; stir melted chocolate into one portion.
Cover and chill dough 2 hours.
Roll each portion of dough out to a 12- x 10-inch rectangle on lightiy floured plastic wrap.
Invert chocolate dough onto plain dough; peel off plastic wrap.
Press chocolate dough firmly with a rolling pin; roll up jellyroll fashion starting with long side.
Cover and chill at least 8 hours.
Cut dough with an electric knife into 1/4 inch thick slices; place on lightly greased cookie sheets.
Bake at 350° for 12 to 14 minutes.
Remove to wire racks to cool completely