Chocolate-Nut Pinwheel Cookies
3/4 cup sugar
1/3 cup ground almonds
1/4 cup HERSHEY'S Cocoa
1 teaspoon vanilla extract
1/4 teaspoon salt
4-1/2 teaspoons butter or margarine, melted
1/2 cup (1 stick) butter or margarine, softened
1-3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon almond extract (optional)
1. Beat 1/2 cup butter and sugar in large bowl until creamy. Add egg and
vanilla; beat until light and 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 ground almonds and almond
extract, if desired. 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 almond dough into
8-inch square; repeat procedure with one portion chocolate dough. Remove top
sheets of wax paper; invert almond dough onto chocolate dough. Peel off top
sheet of wax paper; roll up lightly. 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 9 to 12 minutes or just until set. Remove from cookie sheet to wire
rack. Cool completely. About 5 dozen cookies.
VARIATION: HOLIDAY CHOCOLATE-NUT PINWHEEL COOKIES: Stir 1 tablespoon finely
chopped, well drained maraschino cherries into dough with ground almonds.