Chocolate Spiral Cookie

 CHOCOLATE SPIRAL COOKIES

(Photo Courtesy of ToH)

Prep: 30 min Chill: 2 hours plus overnight

Bake: 12 min per batch

Ingredients:

1¼ cups all-purpose flour

¼ teaspoon baking powder

¼ teaspoon salt

½ cup regular stick butter or margarine (not

spread), at room temperature

¾ cup granulated sugar

1 teaspoon vanilla extract

1 large egg

1 square (1 ounce) unsweetened chocolate,

melted Directions:

1. Mix flour, baking powder and salt.

2. in a large bowl, beat butter, sugar, vanilla and

leg with electric mixer until pale and fiülf,

With mixer on low, gradually add flour mixture

until blended

3. Divide dough in half. Mix melted chocolate

into one half. Wrap each half in plastic. Chill 2

hours or until firm enough to roll.

4. Dampen a flat surface with water and cover

with 18-inch-long sheet of plastic wrap. Lightly

flour wrap. On plastic wrap, roll plain dough out

to form a 16x6-inch rectangle. Repeat with

chocolate dough,

5. Invert chocolate dough on top of plain dough.

Peel plastic off top. Press it down gently with

rolling pin. Roll up from one long side, peeling

the plastic away from the dough as you go, into

an even log, making sure center is tight. Cut logs

in half. Wrap halves in plastic and chill over night

6. Heat oven to 350°F. Grease cookie sheets).

Cut each log into 36 slices. Place 1 inch apart

on prepared cookie sheet(s).

7. Bake, 1 sheet at a time, 12 minutes until

lightly browned around edges. Remove to wire

rack to cool. Store airtight at room temperature

up to 2 weeks or freeze.