Pinwheel Cookies

Yield: 3 1/2 dozen cookies

Ingredients

• 1/2 cup shortening
• 1/3 cup butter, softened
• 1 tablespoon butter, softened
• 2 egg yolks
• 1 teaspoon vanilla extract
• 1 (18.25 ounce) fudge marble cake mix without pudding*

Instructions

1. Set aside cocoa packet.
2. In a large bowl, cream shortening, 1/3 cup butter, egg yolks and vanilla extract.
3. On low speed, gradually mix in cake mix until well blended.
4. 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.
5. Place yellow dough between 2 pieces of wax paper and roll into 18 x 12 x 1/8 inch rectangle. Repeat with chocolate dough.
6. 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.
7. Heat oven to 350 degrees F. Lightly spray cookie sheets with nonstick spray or line with parchment paper.
8. Slice dough into 1/8 inch pieces and place one inch apart on cookie sheets.
9. Bake for 9 to 11 minutes.
10. Cool on cookie sheet for 5 minutes then finish cooling on rack.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.

Attribution

Posted by FootsieBear at Recipe Goldmine 8/13/2001 5:46 am.