Pinwheel Refrigerator Cookies
Preheated oven 375 degrees greased cookie sheets
bake until delicate beige 4½ to 6½ dozen
1 cup butter
1 to 1½ cup sugar
1 tsp vanilla extract
3 cups flour
½ tsp salt
Cream the butter, then cream the sugar until fluffy. Mix in eggs and vanilla. Add flour and salt and mix. When the dough is blended, divide it in half.To the second half of dough add 1 to 1½ ounces melted bittersweet chocolate, mix until no streaks exist. I didn’t have any so I added about 2Tbsp dark cocoa powder. It worked just as well.
Split the vanilla dough in half. Between two pieces of wax paper, roll half of the vanilla dough until about ¼ inch thick and 3 to 4 inches wide. Roll out half of the chocolate dough in the same way and size as the vanilla half. Place one on top of the vanilla dough, press together and roll up like jelly roll tight as possible.Wrap with wax paper, cling wrap or foil. Do the same with the second halves of the dough.
Chill both rolls until firm. I placed them in the freezer and removed and placed them in the fridge the night before the day I was baking.
When ready to bake, remove a roll from the fridge and slice ¼ inch or thickness you wish. Place on greased baking sheets and bake until light yellow. Time depends on the thickness of the cookies. I started at 5 minutes and added 1-3 min increments depending on how the cookies looked and until they were done.
Remove right away from the cookie sheet and cool. Store in an airtight container.
If you would like to make this an easier recipe just make vanilla or chocolate refrigerator cookies.
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