Chocolate Pinwheels

Keep a box of buttery pinwheels in your freezer for that time when you really need them.

1 1/2 cups powdered sugar
1 1/4 cups butter or margarine, softened
1 egg
3 cups Gold Medal® all-purpose flour
1/4 teaspoon salt
1/4 cup unsweetened baking cocoa
1 tablespoon plus 1 teaspoon Betty Crocker® chocolate candy sprinkles, if desired

In large bowl, beat powdered sugar, butter and egg with electric mixer on medium speed, or mix with spoon. Stir in flour and salt. Divide dough in half. Stir cocoa into one half. Stir chocolate sprinkles into other half. Cover and refrigerate 1 hour.

Roll half of plain dough into 9x8-inch rectangle on lightly floured surface. Repeat with half of chocolate dough; place on plain dough. Roll doughs up together tightly, beginning at long side. Repeat with remaining plain and chocolate doughs. Wrap and refrigerate at least 8 hours but no longer than 24 hours.

Heat oven to 400ºF. Cut rolls into 1/4-inch slices. Place slices about 1 inch apart on ungreased cookie sheet. Bake 8 to 10 minutes or until set. Immediately remove from cookie sheet to wire rack.
Makes About 4 dozen cookies