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Pinwheels: Chocolate Almond Swirls

Source of Recipe

LAND O LAKES®


List of Ingredients

1 cup sugar
3/4 cup LAND O LAKES® Butter, softened
1 LAND O LAKES® All-Natrual Egg
1 teaspoon almond extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup unsweetened cocoa
1 teaspoon vegetable oil


Recipe

Combine sugar and butter in large bowl; beat at medium speed until creamy. Add egg and almond extract; continue beating until well mixed. Reduce speed to low; add flour, baking powder, baking soda and salt. Beat until well mixed.

Spoon half of dough into medium bowl; add cocoa and oil. Beat at medium speed until well mixed. Divide chocolate dough in half. On lightly floured surface, shape one-half of chocolate dough into 8-inch log; flatten to 5-inch width.

Divide white dough in half. On lightly floured surface, shape one-half of white dough into 8-inch log; flatten to 5-inch width.

Place flattened chocolate dough on top of flattened white dough, pressing firmly together. Roll and shape into 8-inch log. Repeat with remaining dough. Wrap each log in plastic food wrap. Refrigerate until firm (3 hours).

Heat oven to 400°F. Cut logs into 1/4-inch slices with sharp knife. Place 2 inches apart onto ungreased cookie sheets. Bake for 5 to 7 minutes or until set. Remove from cookie sheets immediately.


YIELD: 5 Dozen

NOTE: Cookie dough logs can be made ahead. Wrap each in plastic food wrap. Refrigerate for up to 1 week or place into plastic freezer bag and freeze for up to 1 month.