Chocolate-Nut Pinwheel Cookies

• 2/3 cup butter, softened
• 3/4 cup sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1-3/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/3 cup ground almonds
• 1/4 teaspoon almond extract
• 1/4 cup baking cocoa

1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine flour, baking powder and salt; gradually add to creamed mixture and mix well. Divide dough in half; add almonds and almond extract to one portion. Add cocoa to remaining portion.
2. Roll out each portion between two sheets of waxed paper into a 16x8-in. rectangle. Refrigerate 30 minutes. Remove waxed paper. Place almond layer over chocolate dough. Roll up tightly, jelly-roll style, starting with a long side; wrap in plastic. Refrigerate overnight or until firm.
3. Preheat oven to 350u0b0. Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased
4. . Bake 9-11 minutes or until set. Remove to wire racks to cool.

butter, sugar, egg, vanilla, flour, baking powder, salt, ground almonds, almond extract, baking cocoa

Taken from www.tasteofhome.com/recipes/chocolate-nut-pinwheel-cookies/ (may not work)