Cafe Mocha Pinwheels

1. 1

   In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder and espresso powder; gradually beat into creamed mixture. Divide dough in half. Beat cocoa into half of dough. Divide each color into 2 portions.

2. 2

   On

3. 3

   , roll each portion between 2 sheets of waxed paper into a 9x7-in. rectangle. Remove waxed paper. Place a chocolate rectangle on top of a plain rectangle. Roll up tightly jelly-roll style, starting with a long side. Tightly roll waxed paper over dough, using the waxed paper to mold the dough into a smooth roll. Securely wrap dough in waxed paper; repeat with remaining dough. Freeze 1 hour or until firm.

4. 4

   Preheat oven to 350u00b0. Unwrap and cut dough crosswise into 1/4-in. slices. Place 2 in. apart on ungreased

5. 5

   . Bake 10-12 minutes or until edges are light brown. Cool on pans 2 minutes. Remove to wire racks to cool.

6. 6

   Place wrapped logs in an airtight container; return to freezer. To use, unwrap frozen logs and cut into slices. If necessary, let dough stand 15 minutes at room temperature before cutting. Bake as directed.

* Per serving · 4 servings · Values may vary.

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