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Chocolate Nut Pinwheel Cookies




Source of Recipe


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List of Ingredients




1/2 cup (1 stick) butter or margarine, softened
3/4 cup Sugar
1 Egg
1 tsp Vanilla extract
1 3/4 cups All-purpose flour
1/2 tsp Baking powder
1/4 tsp Salt
1/3 cup Ground almonds
1/8 tsp Almond extract (optional)
1/4 cup HERSHEY'S Cocoa
4 1/2 tsp Butter or margarine, melted

Recipe



1 Beat 1/2 cup butter and sugar in large bowl until creamy. Add egg and vanilla; beat until light and fluffy. Stir together flour, baking powder and salt; add to butter mixture, beating until soft dough forms.
2 Remove half the dough to medium bowl; blend in ground almonds and almond extract, if desired. Add cocoa and melted butter to remaining dough; blend well. Divide each dough in half. Refrigerate doughs, if necessary, until firm enough to handle. Between 2 pieces of wax paper, roll one portion almond dough into 8-inch square; repeat procedure with one portion chocolate dough. Remove top sheets of wax paper; invert almond dough onto chocolate dough. Peel off top sheet of wax paper; roll up lightly. Repeat procedure with remaining doughs.
3 Wrap both rolls in wax paper or plastic wrap; refrigerate 4 to 5 hours or until firm. Heat oven to 350°F. Cut rolls into 1/4-inch slices; place 2 inches apart on ungreased cookie sheet.
4 Bake 9 to 12 minutes or just until set. Remove from cookie sheet to wire rack. Cool completely. About 5 dozen cookies.
5 VARIATION: HOLIDAY CHOCOLATE-NUT PINWHEEL COOKIES: Stir 1 tablespoon finely chopped, well drained maraschino cherries into dough with ground almonds.