Brown Sugar Pinwheel Cookies
about 3 dozen cookies
- 1 cup firmly packed Domino® Light Brown Sugar
- 1/2 cup (1 stick) butter or margarine, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 tablespoons cocoa powder, unsweetened
Preheat oven to 350°F. Grease cookie sheets.
Beat brown sugar and butter in large mixing bowl until light and fluffy. Add egg and vanilla; beat until creamy. Stir together flour, baking powder and salt; gradually add to sugar mixture.
Divide dough in half. Add cocoa to one-half of dough. Roll dough separately on floured waxed paper into 2 rectangles, about 1/4 inch thick. Top one with the other; press together with a rolling pin. Roll up lengthwise, jelly roll fashion. Trim edges; wrap and chill.
When firm, cut roll into 1/4-inch slices and place on prepared cookie sheets.
Bake 12 to 15 minutes. Cool completely before serving.
Be sure to chill dough thoroughly before slicing it with a sharp knife. Rotate the roll as you slice it.
To spice these pinwheels up, add 2 teaspoons cinnamon and 1/2 teaspoon nutmeg or ground cloves to the flour mixture.