In large bowl, softened butter and sugar until creamy. Beat in eggs and vanilla. In another bowl, combine flour, baking powder and salt. Gradually add to butter mixture blending thoroughly, to form a soft dough. Cover tightly with plastic wrap and refrigerate until firm for at least one hour.
For the choco layer, beat butter and sugar until creamy. Beat eggs 1 at a time.
In another bowl, combine together cocoa, flour, baking powder and salt. Gradually add to butter mixture blending thoroughly to form a soft dough.
Cover tightly with plastic wrap and refrigerate until firm for at least 1 hour.
On floured board, roll out the white dough to a thickness of 1/4 inch. Do the same for the choco dough. On top of a plastic wrap, put the butter layer then brush with egg white, layer with the choco dough.
Roll into log form. Freeze for 1 hour. Cut into 3.4 cm rounds and bake in a pre-heated 375F for 10 to 15 minutes.
Loosen from cookie sheet with a spatula and cool.
Originally Submitted
5/28/2012
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