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Chocolate Pinwheels

Keep a box of buttery pinwheels in your freezer for that time when you really need them.

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( 31 Ratings)

31 Ratings

5 Stars 13%

4 Stars 16%

3 Stars 16%

2 Stars

1 Stars 48%

Member Reviews ( 13 )

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Prep Time 50 min
Total Time 9 hr 50 min
Servings 48

Ingredients

1 1/2: cups powdered sugar

1 1/4: cups butter or margarine, softened

1: egg

3: cups Gold Medal® all-purpose flour

1/4: teaspoon salt

1/4: cup unsweetened baking cocoa

1: tablespoon plus 1 teaspoon Betty Crocker® chocolate candy sprinkles, if desired

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Directions

1 In large bowl, beat powdered sugar, butter and egg with electric mixer on medium speed, or mix with spoon. Stir in flour and salt. Divide dough in half. Stir cocoa into one half. Stir chocolate sprinkles into other half. Cover and refrigerate 1 hour.
2 Roll half of plain dough into 9x8-inch rectangle on lightly floured surface. Repeat with half of chocolate dough; place on plain dough. Roll doughs up together tightly, beginning at long side. Repeat with remaining plain and chocolate doughs. Wrap and refrigerate at least 8 hours but no longer than 24 hours.
3 Heat oven to 400ºF. Cut rolls into 1/4-inch slices. Place slices about 1 inch apart on ungreased cookie sheet. Bake 8 to 10 minutes or until set. Immediately remove from cookie sheet to wire rack.

EXPERT TIPS

Expert Tips

Wrap cookies tightly, label and freeze up to 6 months.

Cookie dough can be covered and refrigerated up to 24 hours before baking. If it's too firm, let stand at room temperature until just soft enough to slice.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie

Calories: 90
Calories from Fat: 45),

% Daily Value

Total Fat: 5g; 5%
(Saturated Fat 1g, 1% ),
Cholesterol: 5mg; 5%;
Sodium: 75mg; 75%;
Total Carbohydrate: 10g; 10%
(Dietary Fiber 0g 0% ),
Protein: 1g; 1%

% Daily Value*:

Vitamin A: 6%;
Vitamin C: 0%;
Calcium: 0%;
Iron: 2%;

Exchanges:

1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 13 Reviews View All

Posted 6/1/2009 11:57:08 AM REPORT ABUSE molly_lea said:

Rating:

I have made this recipe for many years. However, I would recommend substituting chocolate syrup, or melted semi-sweet chocolate chips-instead of the cocoa powder. This will help you avoid the problems of dry dough. I also add 1 tsp of vanilla. Another good substition is to add orange extract, and grated orange zest to the "white" part of the pinwheel for an orange/chocolate twist.

This reply was: Helpful Inspiring

Posted 4/11/2009 10:23:59 AM REPORT ABUSE Christine J said:

Rating:

I made these cookies 20 years ago and the dough was dry and hard to work with I thought maybe I did it wrong. My daughter is making them now and is having the same trouble as I did so it wasn't me it is the recipe way to dry.

This reply was: Helpful Inspiring

Posted 5/3/2007 9:37:36 AM REPORT ABUSE H Davis said:

Rating:

I really liked how easy the dough was to work with, but found that they didn''t taste as good as they looked, or as good as the raw dough tasted. They make a fabulous coffee cookie, sort of like biscotti, if you dip the tops in melted chocolate bark and sprinkle with toffee bits or nuts!

This reply was: Helpful Inspiring