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"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

Shortbread Pinwheels * Recipe

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This recipe for Shortbread Pinwheels * is from MOM'S RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 cups all-purpose flour
2 1/2 cups butter or margarine (5 sticks), softened
2 cups confectioners' sugar
2 teaspoon vanilla extract
1/2 teaspoon salt
1/2 cup cocoa
Directions:
Directions:
1. Into large bowl, measure all ingredients except cocoa. With hand, knead ingredients until well blended. Set aside half of dough. Knead cocoa into dough remaining in bowl. Wrap each dough in plastic wrap; refrigerate 2 hours or until dough is firm enough to roll. (Or, place dough in freezer 40 minutes.)
2. On sheet of waxed paper, with floured rolling pin, roll half of chocolate dough into 8" by 6"rectangle. On another sheet of waxed paper, roll half of plain dough into 8" by 6" rectangle. Invert plain dough onto chocolate dough. Discard waxed paper. Starting at 8-inch side, roll dough's, jelly-roll fashion. Wrap roll in plastic wrap and refrigerate 2 hours until dough is firm enough to slice.
Personal Notes:
Personal Notes:
Dough can be refrigerated up to 1 week before baking.

Mom made these for Christmas!

 

 

 

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