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Home > Recipes > Chocolate-Nut Pinwheel Cookies

Chocolate-Nut Pinwheel Cookies Recipe

Chocolate-Nut Pinwheel Cookies
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Prep Time:
23 Minutes
Skill Level:
Advanced

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Nutrition Information

Serving Size: 1/60 of recipe
Servings per Recipe: 60

  Amount Per Serving %DV *
Calories 40 -
Calories from Fat 0 -
Total Fat 2g 3% DV
Saturated Fat 1g 5% DV
Trans Fat 0g -
Cholesterol 10mg 3% DV
Sodium 30mg 1% DV
Total Carbohydrates 5g 2% DV
Dietary Fiber 0g 0% DV
Sugars 2g -
Protein 1g -
Vitamin A - 2% DV
Vitamin C - 0% DV
Calcium - 0% DV
Iron - 2% DV

*Percent Daily Values (% DV) are based on a 2,000 calorie diet.

Ingredients

  • 1-3/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon almond extract (optional)
  • 4-1/2 teaspoons butter or margarine, melted
  • 1/2 cup (1 stick) butter or margarine, softened
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/3 cup ground almonds
  • 1 egg
  • 3/4 cup sugar
  • 1/4 cup HERSHEY'S Cocoa

Directions

1. Beat 1/2 cup softened butter and sugar in large bowl until creamy. Add egg and vanilla; beat until light and fluffy. Stir together flour, baking powder and salt; add to butter mixture, beating until soft dough forms.

2. Remove half the dough to medium bowl; blend in ground almonds and almond extract, if desired. Add cocoa and melted butter to remaining dough; blend well. Divide each dough in half. Refrigerate doughs, if necessary, until firm enough to handle.

3. Between 2 pieces of wax paper, roll one portion almond dough into 8-inch square; repeat procedure with one portion chocolate dough. Remove top sheets of wax paper; invert almond dough onto chocolate dough. Peel off top sheet of wax paper; roll up lightly. Repeat procedure with remaining doughs. Wrap both rolls in wax paper or plastic wrap; refrigerate 4 to 5 hours or until firm.

4. Heat oven to 350°F. Cut rolls into 1/4-inch slices; place 2 inches apart on ungreased cookie sheet.

5. Bake 9 to 12 minutes or just until set. Remove from cookie sheet to wire rack. Cool completely. Makes about 5 dozen cookies.

VARIATION: HOLIDAY CHOCOLATE-NUT PINWHEEL COOKIES: Stir 1 tablespoon finely chopped, well drained maraschino cherries into dough with ground almonds.

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HERSHEY'S Kitchens Reviews

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  • 3 stars

    11/14/2009

    Be forewarned - these cookies are good but a pain to make. PLUS you have to triple or quadruple the batch to make a decent amount of cookies. I have a family of four and like to share with other relatives so I always double the recipe. These had be to quadrupled. I refrigerated the dough for an hour, then rolled it out and baked it - turned out fine. Taste is great - i left out almonds and just used almond extract - worked wonderfully. Good flavor again just a lot of work. I also made chocolate dip and dipped them halfway into chocolate. Looked pretty and tasted very good!

  • 3 stars

    1/29/2010

    They tasted amazing when they were finally done! But I have a few complaints... You only need to refrigerate them for one hour, not three or four! And when I was rolling the dough up it was cracking every where! Therefore, my cookies were not so beautiful! Once again they tasted great, and I would recommend this recipe for sure!

  • 4 stars

    3/8/2009

    Awesome cookies. They were hard to make, but the end result was fabulous!

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