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Two Tone Pinwheels Recipe
|Powdered sugar||1 1⁄2 Cup (24 tbs)|
|Margarine/Butter||1 1⁄4 Cup (20 tbs), softened|
|All purpose flour/Unbleached flour||3 Cup (48 tbs)|
|Cocoa||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 4258 Calories from Fat 2079
% Daily Value*
Total Fat 234 g360.5%
Saturated Fat 45.6 g227.8%
Trans Fat 0 g
Cholesterol 211.5 mg
Sodium 650.5 mg27.1%
Total Carbohydrates 511 g170.3%
Dietary Fiber 30 g120.2%
Sugars 183.7 g
Protein 57 g114.8%
Vitamin A 198.9% Vitamin C 0.45%
Calcium 16.8% Iron 148%
*Based on a 2000 Calorie diet
Stir in flour and salt.
Divide dough in half.
Stir 1/4 cup cocoa into 1 half.
Cover and refrigerate dough 1 hour.
Roll plain dough into rectangle, about 16 x 9 inches, on lightly floured surface.
Repeat with chocolate dough; place on plain dough.
Roll doughs together to 3/16-inch thickness.
Roll up tightly, beginning at long side.
Wrap and refrigerate at least 8 hours but no longer than 6 weeks.
Heat oven to 400°.
Cut rolls into 1/8-inch slices.
(If dough crumbles while cutting, let warm slightly.) Place about 1 inch apart on ungreased cookie sheet.
Bake about 8 minutes.
Immediately remove from cookie sheet; cool.