Recipe - Chocolate Pinwheels

1 Three fourths cup Pillsbury's Best All Purpose
Flour*, sifted
One half teaspoon Doubleacting baking powder
One fourth teaspoon Salt
One half cup Butter
One half cup Sugar
1 Egg; unbeaten
1 teaspoon French's Vanilla
1 ounce Unsweetened chocolate;
melted

BAKE at 375 degrees for 7 to 10 minutes. MAKES about 4 dozen cookies. Sift
together flour, baking powder, and salt. Cream butter. Gradually add sugar,
creaming well. Blend in egg and vanilla. Beat well. Add the dry ingredients
gradually; mix thoroughly. Place half of dough on waxed paper. Blend melted
chocolate into remaining dough. Chill doughs for easier handling, about 1
hour. Roll out light dough on floured waxed paper to a 15 x 7inch
rectangle. Repeat with chocolate dough. Place chocolate dough on top of
light dough. Roll as for jelly roll starting with 15inch side. Wrap in
waxed paper. Chill at least 2 hours. Cut into 1/4inch slices; place on
ungreased baking sheets. Bake in moderate oven (375 degrees) 7 to 10
minutes until delicately browned. *For use with Pillsbury's Best
SelfRising Flour, omit baking powder and salt.

NOTES : "Developed by Ann Pillsbury" Recipe by: Best Loved Foods of
Christmas, Pillsbury, undated booklet

Posted to MCRecipe Digest V1 #841 by NGavlak@aol.com on Oct 12, 1997