More baking...and recipes

Mocha-Chip Pinwheels about 7 dozen

1 cup unsalted butter
1 1/4 cups sugar
1 large egg
2 3/4 cups unsifted all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 Tablespoon powdered instant coffee (rub granules through a fine sieve)
1/4 cup unsweetened cocoa
1/4-1/2 cup mini chocolate chips

Beat butter and sugar together in a large mixer bowl at high speed until fluffy. Add the egg and blend in. In a medium blow, combine flour, baking soda and salt and mix well. At low speed, beat the flour mixture, one half at a time, into the butter mixture until just blended.
Divide dough in half and place in separate bowls. Add the powdered coffee to one and the cocoa to the other. Mix well (I usually knead it in by hand).
With nonstick cooking spray, lightly grease a 13" x 9" pan. Line with plastic wrap, extending the wrap beyond the ends of the pan. Press the coffee dough into the pan, covering the bottom evenly and chill 10 minutes. Pat the cocoa dough over the top to cover (I do a small area at a time, pressing it with my finger tips). Sprinkle the mini chips on top and lightly press into the dough.
Using the plastic wrap, lift the dough out of the pan onto a work surface. Roll tightly, jelly-roll fashion, from one long side. On a floured surface, roll and press the dough until it is 24" long. Cut in half and wrap each log in plastic wrap. Chill for at least 3 hours or freeze.
Slice with a sharp knife 1/4" thick and place on greased or parchment-lined sheets 2" apart. Bake at 350 degrees for 9-11 minutes.


Maple Pecan Refrigerator Cookies makes about 3 dozen--I double it!

• 2 sticks (1/2 pound) unsalted butter, room temperature
• 1/2 cup sugar
• 1 egg
  
• 1/2 teaspoon maple extract
  
• 1/2 teaspoon vanilla
• 2 cups flour
• 1-1/4 cups finely chopped pecans

With a standing mixer, beat butter until creamy (about 3 minutes). Scrape down the sides of the bowl. Beat sugar in gradually. Add the egg and the extracts. Blend in flour. Divide dough in half. Place one half on a sheet of waxed paper or plastic wrap. Shape into a log about 2 inches in diameter, and roll in the chopped pecans to cover. Wrap the log and refrigerate for at least two hours, or freeze. Heat oven to 350 degrees. Slice dough into 1/4 -inch rounds. Bake on ungreased or parchment-lined baking sheets until they start to get a bit golden (about 10 minutes).