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Pinwheel Cookies Recipe

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This recipe for Pinwheel Cookies, by , is from Jeannette and Friends , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Nancy Burdette
Added: Friday, June 27, 2008


1/2 cup shortening
1/3 cup butter, softened
1 tablespoon butter, softened
2 egg yolks
1 teaspoon vanilla extract
1 fudge marble cake mix without pudding

Set aside cocoa packet.
In a large bowl, cream shortening, 1/3 cup butter, egg yolks and vanilla extract. On low speed, gradually mix in cake mix until well blended.
Divide dough in half. To one half of the dough, add 1 tablespoon butter and the cocoa packet from the cake mix; knead until chocolate colored and thoroughly blended.
Place yellow dough between 2 pieces of wax paper and roll into 18 x 12 x 1/8-inch rectangle. Repeat with chocolate dough.
Remove top piece of wax paper from each piece of dough. Place one rectangle on top of the other and roll up like a jellyroll, beginning with long side. Wrap and refrigerate at least 2 hours.
Preheat oven to 350 degrees. Lightly spray cookie sheets with non-stick spray or line with parchment paper.
Slice dough into 1/8-inch pieces and place one inch apart on cookie sheets. Bake 9 to 11 minutes. Cool on cookie sheet 5 minutes then finish cooling on rack.
Yield: 3 1/2 dozen cookies.




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