jglass
New member
Chocolate Pinwheels
3/4 cup butter, softened
3/4 cup sugar
1 egg yolk
1/2 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1 square (1 ounce) semisweet
chocolate, melted
3 tablespoons milk, warmed
In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in egg yolk and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Divide dough in half. Add melted chocolate
to one portion; mix well. Refrigerate until chilled.
Divide each portion of dough into fourths; shape each into a 5-in. log. Flatten
into triangular-shaped logs. Brush long sides with milk. Assemble one large roll by alternating two chocolate and two plain logs. Repeat. Wrap in plastic wrap. Refrigerate for 4 hours or until firm. Unwrap each roll; cut into 1/4-in. slices. Place 2 in. apart on lightly greased baking sheets. Bake at 375° for 8-10 minutes or until set. Remove from pans to wire racks.
Yield: about 3 dozen.
3/4 cup butter, softened
3/4 cup sugar
1 egg yolk
1/2 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1 square (1 ounce) semisweet
chocolate, melted
3 tablespoons milk, warmed
In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in egg yolk and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Divide dough in half. Add melted chocolate
to one portion; mix well. Refrigerate until chilled.
Divide each portion of dough into fourths; shape each into a 5-in. log. Flatten
into triangular-shaped logs. Brush long sides with milk. Assemble one large roll by alternating two chocolate and two plain logs. Repeat. Wrap in plastic wrap. Refrigerate for 4 hours or until firm. Unwrap each roll; cut into 1/4-in. slices. Place 2 in. apart on lightly greased baking sheets. Bake at 375° for 8-10 minutes or until set. Remove from pans to wire racks.
Yield: about 3 dozen.