Only 12 days into the new year, and all those resolutions to cut out sugar, and here I am posting a cookie recipe. I apologize. I just don’t want to forget about this easy and delicious cookie recipe. It is fun to make. Kids especially love to get involved in transforming half the dough into a yummy chocolate color and then rolling the two different colored doughs out, one on top of the other. For some reason, growing up, we only made this cookie recipe at Christmas time. I then, carried on this nonsensical tradition with my family, even though they don’t even look like Christmas cookies and are delicious any time of the year. I cannot find my mom’s original recipe, but I can still see the page that was ripped from a1960’s Good Housekeeping or McCalls magazine with the recipe and a picture of these cookies….and it was not Christmas time. For 50 plus years, these cookies were never seen again for another 12 months. Funny. So I am adding this to my New Year’s resolutions…..I will make Pinwheel Cookies all throughout the year. I hope you will too. They are especially yummy with a cup of hot cocoa on a cold winter’s day.
3/4 cup butter
1 cup sugar
1/2 tsp vanilla
2 1/2 cups flour
1 tsp. baking powder
1 tsp. salt
2 squares ( 1 oz. each) unsweetened chocolate, melted
Combine all ingredients, except the chocolate and form a dough. Split the dough in half to form 2 separate balls of dough. Make it as even a split as possible. Add the melted chocolate to one of the balls of dough and mix well. Now you will have one chocolate and one plain. Roll out the plain dough first, then roll out the chocolate one on top of it. Roll together tightly. Cover in plastic wrap and refrigerate for 4 to 5 hours or overnight.
Cut into 1/2 inch slices.
Bake at 400 degrees for approximately 8 minutes.