Chocolate-Cherry Pinwheels

These pinwheels are a new cookie for me to make this year. I thought that they looked adorable and loved that two different flavor combinations were combined together into one great cookie. Cherry vanilla and chocolate, hello delicious. I am also submitting these cookies to the Eat Christmas Cookies round up hosted by Susan at Food Blogga. You can see all the delicious, continuously updated entries here.

Unlike most cookies there is a lot of resting time in the refrigerator for these pinwheels so it is best to plan in advance if you want to make them. Do not let that discourage you though, they are definitely worth the wait. The flavors combine together and make a soft and delicious cookie that just so happens to be perfect and festive for the Christmas season.


Chocolate-Cherry Pinwheels
Source: Betty Crocker

Ingredients
3/4 cup butter or margarine, softened
1 cup sugar
2 eggs
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons almond extract
1/4 cup maraschino cherries, finely chopped and drained on paper towels
3 drops red food color
1 teaspoon vanilla
1 tablespoon milk
1/4 cup unsweetened baking cocoa

Directions
1. In large bowl, beat butter, sugar and eggs with electric mixer on medium speed until smooth. Beat in flour, baking powder and salt until well blended. Place half of dough in another medium bowl.
2. Beat almond extract, cherries and food color into half of dough. Divide cherry dough in half. Wrap each half of cherry dough in plastic wrap; refrigerate about 45 minutes or until firm.
3. Beat vanilla, milk and cocoa into remaining plain dough. Divide chocolate dough in half. Wrap each half of chocolate dough in plastic wrap; refrigerate about 45 minutes or until firm.
4. Place one part of chocolate dough between 2 sheets of waxed paper; roll into 10x7-inch rectangle. Repeat with one part of cherry dough. Refrigerate both about 30 minutes or until firm. Peel top sheets of waxed paper from both doughs. Turn cherry dough upside down onto chocolate dough; roll up doughs together, starting at long side, into a log. Wrap in plastic wrap; refrigerate 2 hours. Repeat with remaining parts of dough.
5. Heat oven to 350°F. Cut rolls of dough into 1/4-inch slices with sharp knife. On ungreased cookie sheet, place slices 1 inch apart.
6. Bake 8 to 11 minutes or surface appears dull. Remove from cookie sheet to wire rack.

Time Saving Tips
- Cookie dough rolls can be wrapped and refrigerated for up to 24 hours before baking. To freeze cookie dough rolls, wrap in foil or freezer proof wrap. To thaw, let dough stand 15 to 30 minutes until easy to cut into slices.
- If you are making more than one batch of these cookies save yourself the hassle of dividing the batter and make your first complete batch cherry flavored and the second chocolate flavored.