Homemade Pinwheel Cookies

• 7 ounces, weight Butter
• 5-1/3 ounces, weight Brown Sugar
• 1 teaspoon Vanilla
• 1 whole Egg
• 3/4 pounds, 3/8 ounces, weight Plain Flour
• 1/4 teaspoons Salt
• 1/2 teaspoons Baking Powder
• 2 Tablespoons Cocoa Powder
• 1/2 teaspoons Cinnamon

1. Put the butter and sugar in a large bowl, beat well. Cream the butter and sugar until it's smooth, add vanilla and egg, beat well.
2. In a separate bowl whisk the flour, salt and baking powder then add the creamed mixture stirring well.
3. Divide the dough in to 2 equal portions. Mix cocoa and cinnamon in to one portion, stir well. Keep the other portion as is. Put each portion into some plastic wrap, wrap tightly and chill for 2 hours.
4. After that, in wax paper, roll out both portions of dough separately to from a large rectangle (10x8 inch) about 1/4 in thick.
5. Very carefully slide the brown dough on top of the white dough.
6. Roll dough into a log. Wrap it up in the wax paper and refrigerate dough for at least 5 hours until very firm. Then, cut in 1/4 inch slices and place on a greased baking tray about an inch apart.
7. Bake at 200C for 10-20 minutes or until your desired level of doneness is reached.
8. Serve and enjoy.

butter, weight brown sugar, vanilla, egg, ube, ubc, baking powder, cocoa, cinnamon

Taken from tastykitchen.com/recipes/desserts/homemade-pinwheel-cookies/ (may not work)