Maurice Lenell Pinwheel Cookies

Step 1 

• Measure flour, salt, & baking powder out, set aside
• Beat butter and sugar with electric mixer until light and fluffy
• Add eggs, one at a time, beating after each addition
• Add in almond and vanilla extract
• Add dry mixture and beat on low until just combined
• Scrape dough out of mixer and form a ball
• Split vanilla dough in half, and refrigerate for at least 30 minutes

Step 2:

For Chocolate Layer: Repeat above recipe and then add in chocolate:

• Melt milk chocolate in microwave on half power checking and stirring every 30 seconds
• Add melted chocolate into dough, and mix
• Split dough in half, and refrigerate for at least 30 minutes

Step 3

• Roll out each ball of dough between parchment paper forming a rectangle, about 1/8 inch thick
• You will have 2 vanilla, and 2 chocolate rectangles
• Gently pull top parchment paper off of each of the cookie doughs
• Lay the chocolate layer on top of the vanilla layer
• Repeat this with 2nd set of cookie dough
• Roll each roll into a tight roll (think cinnamon rolls!)
• Roll one roll in red colored sugar and other in green colored sugar
• Wrap in plastic wrap and return to refrigerator for at least 30 minutes
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Step 4

• Pre-heat oven to 350 degrees
• Bring rolls one at a time and re-roll into fresh colored sugar for a double coating!
• Slice into ¼ inch slices and place on cookie sheet, spacing at least 1 inch apart

Step 5:

• Bake 8-10 minutes, turning half way thru
• Cool on cookie sheet for 5 minutes, then cool on a wire cookie rack
• Keep in a covered container
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