Basic Chocolate Pinwheel Cookies

1. 1

   In a large bowl, cream butter and sugars until light and fluffy. Add the eggs, one at a time, beating well after each. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to the creamed mixture and mix well.

2. 2

   Divide dough in half; add cocoa to one portion. Divide each portion in half. On a

3. 3

   , roll out each portion between waxed paper into a 12x10-in. rectangle. Refrigerate for 30 minutes.

4. 4

   Remove waxed paper. Place one chocolate rectangle over a plain rectangle. Roll up tightly, jelly-roll style, starting with a long side; wrap in plastic. Repeat with remaining dough. Refrigerate for 2 hours or until firm. Unwrap and cut into 1/4-in. slices.

5. 5

   Place 2 in. apart on lightly greased

6. 6

   . Bake at 350u00b0 for 10-12 minutes or until set. Remove to wire racks to cool.

No nutritional information available.

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