Shortbread Pinwheels

• 3 c. flour
• 1 1/4 c. margarine or butter (2 1/2 sticks), softened
• 1 c. powdered sugar
• 1 tsp. vanilla
• 1/4 tsp. salt
• 1/4 c. cocoa

1. Preheat oven to 375u0b0.
2. Grease 2 cookie sheet.
3. In a large bowl, measure all ingredients except cocoa.
4. With hands, knead until well blended.
5. Set aside half of the dough.
6. Knead cocoa into dough remaining in bowl.
7. Wrap each in plastic wrap.
8. Refrigerate for 2 hours or until dough is firm enough to roll (or place dough in freezer for 40 minutes).
9. On sheet of waxed paper, with floured rolling pin, roll half of the chocolate dough into an 8 x 6-inch rectangle.
10. On another sheet of wax paper, do same with plain dough.
11. Invert plain dough onto chocolate dough.
12. Discard wax paper.
13. Starting at 8-inch side, roll dough jelly roll fashion. Wrap roll in plastic wrap and refrigerate for 2 hours until firm enough to slice (or freeze 40 minutes).
14. Repeat with remaining dough.
15. Slice one roll crosswise into 1/4-inch thick slices.
16. Place slices about 1-inch apart on cookie sheet.
17. Bake 8 to 10 minutes until lightly browned.
18. Remove cookies to wire racks to cool. Repeat with remaining roll.
19. Store in tightly covered container. Makes 5 dozen cookies.

flour, margarine, powdered sugar, vanilla, salt, cocoa

Taken from www.cookbooks.com/Recipe-Details.aspx?id=194576 (may not work)