Gluten-Free Pinwheel Cookies

These soft little icebox cookies are SO cute, with a scrumptious sugar cookie and chocolate flavour.

• Ready In: 24 hrs 5 mins
• Serves: 48
• Yields: 48 cookies

Ingredients

• 1⁄2 cup butter, softened
• 1⁄2 cup sugar
• 1  egg
• 1  teaspoon vanilla
• 3  tablespoons milk
• 1  cup  sweet rice flour
• 1⁄2 cup potato starch
• 1⁄4 cup  light stoneground buckwheat flour
• 1⁄2 teaspoon gluten free baking powder
• 1⁄8 teaspoon salt
• 2  tablespoons  cocoa
• 1  tablespoon butter, melted

Directions

1. Cream first amount of butter and sugar together.
2. Beat in egg, vanilla, and milk.
3. Sift flour, baking powder and salt together.
4. Add to butter mixture and mix into a ball.
5. Divide dough into 2 equal portions.
6. To one portion, add cocoa and remaining butter; mix well.
7. Roll out each portion between sheets of waxed paper to 1/8" thick.
8. Make them the same size in a rectangular shape.
9. Remov top papers and invert white layer over chocolate.
10. Remove top paper and roll, removing top paper as you roll.
11. Wrap and chill overnight.
12. To bake, slice thinly and place on an ungreased cookie sheet and bake in a preheated 375* oven for about 5 minutes.
13. Enjoy!