HOLIDAY PINWHEELS
(Yield: 3 dozen)
2 cups self-rising flour
1/3 cup sugar
¾ cup butter or margarine, softened
¼ cup sour cream
1 egg, separated
3 tablespoons cocoa powder
3 tablespoons confectioners’ sugar
1 teaspoon ground cinnamon
Sugar
In a large mixing bowl, combine flour and sugar; cut in butter until
mixture is crumbly. Stir sour cream and egg yolk into the flour mixture
until a dough forms. Shape into a ball; wrap in plastic wrap.
Refrigerate for 2 hours.
In a small bowl, combine cocoa, confectioners’ sugar, and cinnamon;
set aside.
Divide the dough in half. On a lightly floured board, roll
one half of the dough into an 18x10-inch rectangle; brush with some egg
white; dust with half of the cocoa mixture. Starting at a narrow
edge, roll dough very tightly, jelly-roll fashion, leaving about ½-inch
unrolled. Place the roll on a small cookie sheet; refrigerate.
Repeat with remaining dough and cocoa mixture.
Remove cookie sheet from refrigerator. Slightly overlap unrolled
side of cookie roll on a 10-inch side of the second dough rectangle; press
lightly to seal. Very tightly, roll remaining dough around the first
cookie roll. Wrap in plastic wrap; refrigerate for 2 hours.
Preheat oven to 350°F.
Cut rolled dough crosswise into ¼-inch slices. Place,
½-inch apart, on UNGREASED cookie sheets. Brush with egg white;
sprinkle lightly with sugar.
Bake 12 to 15 minutes or until delicately brown around the edges.
Remove from cookie sheets; cool on a wire rack.
 
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