Pinwheel Cookies
½ cup shortening
⅓ cup plus 1 tbsp butter softened
2 egg yolks
½ teaspoon vanilla
1 Package of marble cake mix
1 Package of marble cake mix
1. Combine shortening, ⅓ cup butter, egg yolks and vanilla in large bowl. Mix until well blended.
2. Set cocoa packet aside. Gradually add cake mix to blended ingredients and mix well.
3. Divide dough in half. Add cocoa packet and remaining 1 tbsp butter to half the dough and kneed until well blended and chocolate colored.
4. Roll out yellow dough between two pieces of waxed paper into a 18 x 12 x ⅛ inch rectangle. Repeat for Chocolate dough.
5. Remove top pieces of waxed paper from chocolate and yellow dough. Lay yellow dough directly on top of chocolate. Remove top waxed paper and roll up jelly roll fashion, beginning at wide side.
6. Refrigerate dough 2 hours.
7. Preheat oven to 350˚F. Grease cookie sheets. Cut dough into thin slices and place 1 inch apart on cookie sheet.
8. Bake 9-11 minutes or until light brown. Let cool 5 minutes on cookie sheet than move to cookie rack.
Note: I didn't refrigerate my dough. As you can see from the pictures my dough was soft and didn't hold the circle shape very well. But they still tasted good.
6. Refrigerate dough 2 hours.
7. Preheat oven to 350˚F. Grease cookie sheets. Cut dough into thin slices and place 1 inch apart on cookie sheet.
8. Bake 9-11 minutes or until light brown. Let cool 5 minutes on cookie sheet than move to cookie rack.
Note: I didn't refrigerate my dough. As you can see from the pictures my dough was soft and didn't hold the circle shape very well. But they still tasted good.
