Chocolate Pinwheel Cookies recipe

These cookies are so adorable but I haven't made them in a few years because they do take some skill, but if you have a good rolling pin and cold dough, they'll be fine. They are a simple butter cookie that doesn't expand a whole lot, (no leveners) so as soon as the edges turn golden, pull 'em out and take them off the tray. Easy.

Recipe from a Gold Medal (flour) Holiday Cookies mini magazine I picked up in line at the grocery store way back in 2000 which was 4 houses ago, I can't believe I still have it.

1 1/2 cups powdered sugar

1 1/4 cups butter (if using unsalted add 1/4 teaspoon salt)

1 egg

3 cups flour (gold Medal of course)

1/4 cup baking cocoa

1. Beat powdered sugar, butter and egg. Add flour and mix until it looks like a thick dough. Divide dough in half. mix cocoa powder in half. Cover and refrigerate 1 hour.

2. Roll half of each dough into same size rectanlgles and trim to fit together (white on bootom). Roll up into a log, wrap in plastic wrap and refrigerate at least 8 hours up to 24 hours.

before the cookies go in the oven

3. Heat oven to 400 deg. Unwrap and cut rolls into 1/4 inch slices. Place slices 1 inch apart on an ungreased baking sheet. Bake 8-10 minutes or until set. Immediately move the cookies to a rack to cool.

Crunchy, buttery and chocolatey. What could be better with a cup of Irish coffee?