White Chocolate and Dark Pinwheel Cookies

"These cookies are yummy and fun to make. I actually didn't put that much dark chocolate in mine, just white and added food coloring to make it pink. Outcome was great!"
 
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photo by Tabby Bartley photo by Tabby Bartley
photo by Tabby Bartley
Ready In:
47mins
Ingredients:
10
Yields:
24-40 cookies
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ingredients

  • 1 cup sugar
  • 12 cup butter, softened
  • 1 egg
  • 2 teaspoons vanilla
  • 2 (1 ounce) squares white baking bar, melted and cooled
  • 1 23 cups all-purpose flour
  • 12 teaspoon baking powder
  • 14 teaspoon salt
  • 1 (1 ounce) square unsweetened baking chocolate, melted and cooled
  • food coloring, if desired
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directions

  • Combine sugar and butter. Beat at medium until creamy. Make sure to scrape bowl often.
  • Add egg and vanilla. Beat until well mixed.
  • Reduce speed to low and add white chocolate. Beat until well mixed. Add flour, baking powder and salt. Beat until well mixed.
  • Remove half of the dough. Add desired food coloring to half and mix well. (I hand mixed).
  • Put aside. To remaining dough add dark chocolate and beat until well mixed.
  • Shape each half of dough into 6 x 13 " rectangle. Wrap in plastic food wrap and refrigerate at least 1 hours.
  • Roll out white dough to 15 x 7-inch rectangle on lightly floured wax paper. Place chocolate dough on top of white dough. Roll up, jelly-roll style, starting with 15-inch side. Cut jagged edges off to look even. (For easier handling, roll can be cut in half.) Wrap roll in plastic food wrap; refrigerate until firm (at least 2 hours).
  • Heat oven to 375°F.
  • Cut rolls into 1/4-inch slices. Place 2 inches apart onto ungreased cookie sheets. Bake for 7 to 9 minutes or until edges begin to brown.

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