Chocolate and Vanilla Sugar Cookie Pinwheels

These cookies take just a bit more work, but they will leave your guests and family wondering how you did them.  It is worth the extra step in making these cookies, especially if you love the taste of chocolate and vanilla.

Ingredients

1c. butter
1 c. sugar
2 egg
1 1/2 tsp. vanilla
3/4 tsp. baking powder
1/2 tsp. salt
2  2/3 c. flour
2 Tbs. cocoa powder
1 Tbs. coffee

Directions

In a mixing bowl, cream butter and sugar together until light and fluffy. 

Mix in the egg and vanilla. Beat well until thoroughly combined.

Turn the mixer to a low speed. Mix in the nutmeg and salt. Slowly stir in the flour. The dough should be stiff.

Divide the dough in half. Shape one half of the dough into a flat, thick disc and wrap it in plastic wrap or place it inside a plastic bag and store in the refrigerator. Place the other half of the cookie dough back in the mixing bowl. 

With the mixer set on low, stir in the cocoa powder, and coffee.  Mix until combined. Remove the dough and shape it into a flat, thick disc. Wrap it in a sheet of plastic wrap, or place it in a plastic bag. Place this in the refrigerator and chill both dough balls for about 90 minutes.

Lightly flour a sheet of parchment paper. Remove the plain cookie dough disc from the refrigerator and plastic bag. Flour your rolling pin. Roll the dough out into an 8-inch by 14-inch rectangle. Remember to turn your cookie dough a quarter of a turn and dust the parchment paper with more flour, to keep the dough from sticking. Shape the edges with your hands, so they are straight and even. Set aside somewhere cool while you roll out the chocolate dough.

Get another sheet of parchment paper. Lightly dust the parchment paper and your rolling pin with cocoa powder. Roll the dough out into an 8-inch by 14-inch rectangle. Remember to turn your cookie dough a quarter of a turn and dust the parchment paper with more flour, to keep the dough from sticking. Shape the edges with your hands, so they are straight and even. Set aside somewhere cool while you roll out the chocolate dough.

Bring out the vanilla cookie dough. Carefully remove the chocolate cookie dough from the parchment paper and place on top of the vanilla dough.  Press the chocolate onto the vanilla cookie dough to remove any air pockets. 

Beginning at the long side of the dough, begin rolling the dough up into a log.  Try to roll the dough as tight as you can, using the parchment paper to help.

Cut the log in half, so you have two 7-inch logs. Wrap the dough logs in plastic wrap or in the parchment paper you just used. Bend the edges of the parchment paper or plastic over to seal the dough log inside. 

Chill the dough for at least 2 hours or longer.

When ready to bake, preheat the oven to 350°. Lightly spray or grease a cookie sheet. You can also use parchment paper or silicone baking mats if you have them.

Remove one of the dough logs from the refrigerator. Remove the wrapping. Cut the dough in half-inch slices, so you have 14 cookies. Place the cookies 2-inches apart on the prepared cookie sheet.

Bake for 10 to 15 minutes, or until the outside edges are lightly browned. Remove from the oven and cool on the cookie sheets for 5 minutes. Place the cookies on metal cooling racks to cool completely. Serve and enjoy.