Swirls of cocoa punctuate the brown sugar flavor of these pinwheel cookies.
1 cup firmly packed Domino Light Brown Sugar
1/2 cup (1 stick) butter or margarine, softened
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons cocoa powder, unsweetened
Preheat oven to 350 F. Grease cookie sheets.
Beat brown sugar and butter in large mixing bowl until light and fluffy. Add egg and vanilla; beat until creamy. Stir together flour, baking powder and salt; gradually add to sugar mixture.
Divide dough in half. Add cocoa to one-half of dough. Roll dough separately on floured waxed paper into 2 rectangles, about 1/4 inch thick. Top one with the other; press together with a rolling pin. Roll up lengthwise, jelly roll fashion. Trim edges; wrap and chill.
When firm, cut roll into 1/4-inch slices and place on prepared cookie sheets.
Bake 12 to 15 minutes. Cool completely before serving.