Two-tone Pinwheels

Ingredients

• 1 ¹⁄₂ cups unsalted butter
• 1 cup icing sugar
• 1 tsp vanilla extract
• 1 tsp almond extract
• ¹⁄₄ tsp salt
• 3 ¹⁄₄ cups all-purpose flour
• ¹⁄₃ cup cocoa powder

Preparation

1. Using an electric mixer, beat butter with icing sugar, vanilla extract, almond extract, and salt in a mixing bowl. Gradually beat in flour until just mixed.
2. Remove half the dough and set aside. Sprinkle cocoa powder over remaining half. Gently beat (if using a paddle attachment), or knead until evenly mixed.
3. Divide each half into 2 pieces to make 2 chocolate and 2 vanilla halves. Between sheets of parchment paper, flatten each piece into a large rectangle, approximately 9 1⁄2” in length. Remove the top piece of parchment from each and invert the chocolate rectangles over the vanilla. Gently press together, and remove the top piece of parchment from the chocolate.
4. Starting at the long end, tightly roll each stack into logs, peeling the dough from the bottom parchment as you go. Wrap each log in plastic and refrigerate 1 hour, until well chilled (or freeze up to 2 months).
5. When ready to bake, preheat oven to 350° F (175° C). Unwrap logs and slice into 1⁄4” thick rounds. Spread out on parchment-lined Sheet Pans.
6. Bake, one sheet at a time, for 15–20 minutes, until edges are lightly browned. Cool completely on a cooling rack.