White Chocolate And Dark Pinwheel Cookies - cooking recipe

Ingredients

1 cup sugar
1/2 cup butter, softened
1 egg
2 teaspoons vanilla
2 (1 ounce) squares white baking bar, melted and cooled
1 2/3 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 (1 ounce) square unsweetened baking chocolate, melted and cooled
food coloring, if desired

Preparation

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\u00b0F.
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.