Chocolate Mint Pinwheels by Betty Crocker
Prep Time 30 min
Total Time 3 hr 20 min
Servings 48
Ingredients
1 pouch (1lb 1.5 oz)
1/2 cup butter or margarine, softened
1 egg
1/4 cup unsweetened baking cocoa
2 tablespoons all-purpose flour
1/2 teaspoon mint extract
2 to 3 drops green food color
Step 1
forms. Divide dough in half. Stir cocoa into one half. Stir flour, mint extract and food color into other half. Place chocolate dough on 17x12-inch sheet waxed paper. Top dough with second sheet of waxed paper. Roll dough to form 12x7-inch rectangle. Repeat with green colored dough.
Step 2
Remove top sheet of waxed paper from both doughs. Using waxed paper to lift green dough, invert onto chocolate dough. Gently press layered dough to 14x8-inch rectangle. Remove top sheet waxed paper. Use bottom sheet waxed paper to help roll doughs up together tightly, beginning at long side. Wrap tightly in waxed paper; freeze at least 2 hours or until very firm.
Step 3
3 Heat oven to 375°F. Unwrap dough; cut into 1/4-inch slices. Place slices about 2 inches apart on ungreased cookie sheet. Bake 9 to 11 minutes or until set. Cool 2 minutes; remove from cookie sheet to wire rack.
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