Pinwheel Cookies

In a large mixing bowl combine the flour, baking powder, baking soda, and salt. Set aside.

In another large mixing bowl cream together butter, Crisco, and sugar until light and fluffy. Add eggs and vanilla and beat until eggs are well mixed. Then add flour mixture. Dough will be stiff. Divide cookie dough in half. Add the cocoa to one of the halves and work cocoa thoroughly into dough. Make a nice ball with each half of dough.

Tear off 2 pieces of wax paper about 18” in length. Place each on a slightly dampened counter top (this holds the wax paper in place while you roll out the dough). Dust wax paper with flour. Place chocolate dough on one piece of wax paper, and the vanilla dough on the other piece of wax paper. Roll out each ball of dough into equal sizes and proportions, trying to form a rectangle. Feel free to dust the top of the dough and the rolling pin with flour as needed.

Carefully pick up one of the sections of dough by grasping the corners of the wax paper. Position it over the other section of rolled out dough and then flip the wax paper over, allowing the paper to release the rectangle of dough. Discard top layer of wax paper. Lightly press the top layer to the bottom layer of dough. Use a pizza cutter to even the edges of the rectangle. Set the uneven pieces aside. Then begin rolling the longer edge of the rectangle of dough away from yourself. As you roll the wax paper and dough towards the opposite side, you will be able to peel the wax paper away from the bottom layer of dough, and also use the wax paper to smooth the dough as you roll all the dough into a spiral log. Using a sharp knife, cut dough into ½” cookies and place each on an ungreased cookie sheet, about an inch apart.

Cook in a preheated 400 degree (F) oven for about 8 minutes. Allow cookies to cool completely before removing from rack.