VANILLA & CHOCOLATE PINWHEEL COOKIES

I combined my Vanilla Cookie recipe with my Chocolate Cookie recipe to make pinwheel cookies. When you cut your cookies, start in the middle and work to each side. The very end cookies may not be a pretty as the center cookies but they are still delicious.

1 cup (2 sticks) unsalted butter, softened

1 cup granulated sugar

2 t vanilla extract

2 eggs

¼ cup milk

3 cups unbleached flour

2 t baking powder

¼ t sea salt

2 ounces bittersweet dark chocolate, melted

Cream the butter and sugar in a large bowl with an electric mixer fitted with a paddle attachment.

Add the vanilla, eggs, and milk and continue to mix well.

In another bowl, sift in the flour along with the baking powder and salt.

Slowly add the flour mixture to the butter mixture and mix well.

Transfer dough to a work surface and divide the dough in half.

Transfer one half back into the bowl and add the melted chocolate and mix in well.

Wrap each dough in plastic wrap and flatten them.

Refrigerate for 1 hour.

Unwrap each dough and place each between two pieces of wax paper.

Roll each dough into thin rectangles to about 12 inches in width.

Place the chocolate layer on top of the vanilla layer and with the help of one piece of wax paper on the top and one piece on the bottom, roll up like a jellyroll.

Place in refrigerator and chill for one to two days.

Preheat oven to 350 degrees F.

Remove wax paper and place dough on a work surface.

Cut the roll into ¼-inch slices and place on two ungreased cookie sheets.

Bake for 12 to 14 minutes. 

Makes 4 dozen cookies