A sweet treat for Hanukkah

December 23, 1997

A sweet treat for Hanukkah

Chocolate Pinwheel Cookies are flavored with ground almonds and cocoa. Children will love the pinwheel swirl of the cookie, and they can help roll the dough used to create the pinwheel. The cookies make a sweet treat for Hanukkah, which began at sundown Tuesday.

- The Associated Press

Chocolate pinwheel cookies

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

1/3 cup almonds

1/8 teaspoon almond extract, optional

1/4 cup cocoa

4 1/2 teaspoons butter or margarine, melted

In large bowl, beat butter and sugar 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. Divide dough in half. Blend almonds and almond extract, if desired. Add cocoa and melted butter to remaining dough; blend well.

Divide each dough in half. Refrigerate, if necessary, until firm enough to handle. Between two pieces of waxed paper, roll one portion light-colored dough to 8-inch square; repeat procedure with one portion chocolate dough. Remove top sheets of waxed paper; invert light-colored dough onto chocolate dough. Peel off top sheet of paper. Roll up. Wrap both rolls in waxed paper or plastic wrap; refrigerate 4 to 5 hours or until firm.

Heat oven to 350 degrees. Cut rolls into 1/4-inch slices; place 2 inches apart on ungreased cookie sheet. Bake 9 to 12 minutes or just until set. Remove from cookie sheet to wire rack. Cool completely. Makes about 5 dozen cookies.

Variation: Stir in 1 tablespoon finely chopped and well-drained maraschino cherries into dough with ground almonds.

Nutrition facts per serving: 150 calories, 8 grams total fat, 4 grams saturated fat, 30 milligrams cholesterol, 110 milligrams sodium, 15 milligrams calcium, 17 grams carbohydrates, 2 grams protein

- Recipe from Hershey's Cocoa

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