Pinwheel Cookies

1. 1

   Beat cream cheese, butter, sugar and vanilla in large bowl with electric mixer on medium speed until well blended.

2. 2

   Add flour and baking soda; mix well.

3. 3

   Cover.

4. 4

   Refrigerate 30 min.

5. 5

   Preheat oven to 350F.

6. 6

   Divide dough in half.

7. 7

   Add melted chocolate to one half of dough; mix until well blended.

8. 8

   Divide each half into two equal parts.

9. 9

   (You should have two white and two chocolate pieces.)

10. 10

    Roll one of the white and one of the chocolate dough pieces into 10x8-inch rectangle on floured surface.

11. 11

    Repeat with remaining dough pieces.

12. 12

    Place rolled-out chocolate dough on rolled-out white dough; press gently to form even layer.

13. 13

    Starting from the short side, roll up dough tightly to form a log; wrap tightly with plastic wrap.

14. 14

    Repeat with remaining dough.

15. 15

    Refrigerate 1 hour.

16. 16

    Cut dough into 1/4-inch-thick slices; place on ungreased baking sheets.

17. 17

    Bake 10 to 12 min.

18. 18

    or lightly browned.

19. 19

    Let stand 2 min.

20. 20

    before transferring to wire racks.

21. 21

    Cool completely.

* Per serving · 4 servings · Values may vary.

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