Fruit sweet and sugar free - carob-almond pinwheel cookie

50 cookies

Ingredients

Quantity Ingredient
⅔ cup Butter
½ cup Fruit sweetener
¾ teaspoon Almond extract
⅔ cup Butter
½ cup Fruit sweetener
1 teaspoon Vanilla extract
¼ teaspoon Vanilla extract
1 Egg
2 cups White flour
1 Egg
1½ cup White flour
¼ cup Carob powder

Directions

ALMOND COOKIE LAYER

CAROB COOKIE LAYER

Prepare the almond cookie layer first by creaming the butter and sweetener. When light and fluffy, add the extracts and the egg and beat until smooth. Fold in the flour. Roll the dough out between 2 sheets of baking paper or waxed paper to form a 12 inch by 16 inch rectangle. Transfer the dough to a baking pan and refrigerate while preparing the carob cookie layer. Prepare the carob cookier layer by creaming the butter and sweetener. When light and fluffly, add the extracts and the egg and beat until smooth. Sift together the flour and carob powder. Then fold them into the cookie mixture. Roll the dough out between two sheets of baking paper or waxed paper to form a 12 inch by 16 inch rectangle. Remove the top sheet of paper from both the carob and the almond cookie layers, and invert the whole carob layer onto the chilled almond cookie layer. Refrigerate both layers for 10 minutes. To prepare the pinwheels, remove the top sheet of paper. Starting on the long side of the dough, roll it up tightly, jelly-roll fashion. If the layers are too cold to roll easily, let them sit at room temperature for a few minutes, until they will roll without breaking. Wrapt the wroll in the bottom sheet of paper, and refrigerate for one hour before slicing into cookies. Preheat the oven to 375 degrees. Line baking sheets with baking paper. Cut the chilled roll into ¼ inch thick slices. Place the cookies ½ inch apart on baking sheets. Bake until a pale golden brown, for about 12 minutes. Let the cookies cool on the pans before removing them.

Submitted By JANE KNOX On 11-10-94

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