Pinwheel Cookies

Pinwheel Cookies (from The Hershey's Cocoa Cookbook)

1/2 cup butter or margarine
1 3-oz package cream cheese
1 cup sugar
1 egg
1 teaspoon vanilla extract
1 1/2 cups unsifted all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/8 teaspoon baking soda
1/2 cup Hershey's Cocoa
3/4 cup unsifted all-purpose flour


[Bob's note: Yes, flour is listed twice]

1. Cream butter, cream cheese, sugar, egg, and vanilla in a large mixer
bowl. Combine 1 1/2 cups flour, baking powder, salt, and baking soda;
blend into creamed mixture. Divide dough in half. Add cocoa to one half of
dough; add 3/4 cup flour to remaining half. Roll each half into a 9-inch
square. (If too soft, chill 15 minutes.)

[Bob's note: If you chill the dough too much, it will break when you try to
roll it out. You've got to strike a balance between cold/brittle and
warm/liquid.]

2. Place chocolate square on top of vanilla; roll up jelly-roll style.

3. Wrap tightly in wax paper or plastic wrap. Chill at least one hour or
overnight. Slice dough 1/4 inch thick; place on ungreased cookie sheet.
Bake at 350°F for 12 to 15 minutes or until lightly browned. Remove from
cookie sheet; cool on wire rack. Makes about 3 dozen cookies.

[Bob's note: If you want chewier cookies, try using light brown sugar
instead of white sugar.]


Source:

alt.med.fibromyalgia