Chocolate-Nut Pinwheel Cookies 

3/4 cup sugar
1/3 cup ground almonds
1 egg
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.