Gluten-Free Pinwheel Cookies

READY IN: 24hrs 5mins
SERVES: 48
YIELD: 48 cookies
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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