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Pinwheel Cookies

Pinwheel Cookies recipe
photo by:kraft
the appearance is good
posted by
 a cook
on 1/10/2009
20 min
1 hr 2 min
About 4 dozen cookies or 24 servings, 2 cookies each.
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What You Need

pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened
cup  (1-1/2 sticks) butter, softened
cup  sugar
tsp.  vanilla
cups  flour
tsp.  baking soda
squares  BAKER'S Semi-Sweet Chocolate, melted

Make It

BEAT cream cheese, butter, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add flour and baking soda; mix well. Cover. Refrigerate 30 min.

PREHEAT oven to 350°F. Divide dough in half. Add melted chocolate to one half of dough; mix until well blended. Divide each half into two equal parts. (You should have two white and two chocolate pieces.)

ROLL one of the white and one of the chocolate dough pieces into 10x8-inch rectangle on floured surface. Repeat with remaining dough pieces. Place rolled-out chocolate dough on rolled-out white dough; press gently to form even layer. Starting from the short side, roll up dough tightly to form a log; wrap tightly with plastic wrap. Repeat with remaining dough. Refrigerate 1 hour.

CUT dough into 1/4-inch-thick slices; place on ungreased baking sheets. Bake 10 to 12 min. or lightly browned. Let stand 2 min. before transferring to wire racks. Cool completely.

Kraft Kitchens Tips

These cookies are a great idea for a holiday party or cookie exchange.
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