Pinwheel Cookies

Ingrients & Directions


2 1/4 c Flour
1/2 ts Baking soda
1/2 Stick butter; softened
1 c Sugar
2 Eggs; at room temperature
1 ts Vanilla extract
1 oz Unsweetened baking chocolate
-squares, melted
1 ts Lemon extract

In a small bowl, combine flour, baking soda, and salt. Stir or whisk gently
to blend. In a medium bowl, with an electric mixer on medium speed, beat
butter and sugar until light and fluffy. Beat in eggs and vanilla. Add
flour to butter-sugar mixture and blend well. Divide dough in half between
2 bowls. Stir chocolate into one half; stir lemon extract into the other.
Cover each bowl and refrigerate at least 1 hour, until firm. Roll out each
piece of dough between 2 pieces of wax paper into an 8 x 12-inch rectangle.
Place 1 rectangle on top of the other and roll up from a long side into a
12-inch roll. Wrap in wax paper and refrigerate until firm, at least 2
hours. Preheat oven to 350 degrees. Using a sharp knife, cut dough into
1/4-inch slices. Arrange about 3 inches apart on ungreased baking sheets.
Bake 8 to 10 minutes, until lightly browned. Let stand 5 minutes, then
remove to a rack and let cool completely.

NOTES : These chocolate lemon spirals make any cookie plate spectacular.


Yields
48 Servings

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