Description
A recipe for Cherry and Chocolate Pinwheels

Ingredients

• 1/2 cup (1 stick) butter or margarine, softened
  
• 3/4 cup sugar
  
• 1 egg
  
• 1 teaspoon vanilla extract
  
• 1-3/4 cups all-purpose flour
  
• 1/2 teaspoon baking powder
  
• 1/4 teaspoon salt
  
• 2 tablespoons finely chopped and well-drained maraschino cherries (about 14 cherries)
  
• 1/4 teaspoon almond extract
  
• 1/4 cup Hershey's Cocoa or Hershey's Dutch Processed Cocoa
  
• 4-1/2 teaspoons butter or margarine, melted

Preparation
1. Beat 1/2 cup butter and sugar in large bowl until creamy. Add egg and vanilla; beat until fluffy. Stir together flour, baking powder and salt; add to butter mixture, beating until soft dough forms.

2. Remove half the dough to medium bowl; blend in chopped cherries and almond extract. Add cocoa and melted butter to remaining dough; blend well. Divide each dough in half. Refrigerate doughs, if necessary, until firm enough to handle. Between 2 pieces of wax paper, roll one portion cherry dough into 8-inch square; repeat procedure with one portion chocolate dough. Remove top sheets of wax paper; invert cherry dough onto chocolate dough. Peel off top sheet of wax paper; use remaining bottom sheet of wax paper as a guide to lift and roll dough into log. Repeat procedure with remaining doughs.

3. Wrap both rolls in wax paper or plastic wrap; refrigerate 4 to 5 hours or until firm. Heat oven to 350°F. Cut rolls into 1/4-inch slices; place 2 inches apart on ungreased cookie sheet.

4. Bake 10 to 12 minutes or just until set. Remove from cookie sheet to wire rack. Cool completely.

Nutrition
no information available

Serves
About 5 dozen cookies.

Variations
no information available