How to make pinwheel cookies

1 cup butter, softened

2 cups sugar

1/2 cup packed brown sugar

2 large eggs

3 teaspoons vanilla extract

3-3/4 cups all-purpose flour

2 teaspoons baking powder

1/8 teaspoon salt

1/4 cup baking cocoa

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In a large bowl, cream butter and sugars until light and fluffy. Add the eggs, one at a time, beating well after each. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to the creamed mixture and mix well.

Divide dough in half; add cocoa to one portion. Divide each portion in half. On a baking sheet, roll out each portion between waxed paper into a 12x10-in. rectangle. Refrigerate for 30 minutes. Remove waxed paper.

Place one chocolate rectangle over a plain rectangle. Roll up tightly, jelly-roll style, starting with a long side; wrap in plastic. Repeat with remaining dough.

Refrigerate for 2 hours or until firm. Unwrap and cut into 1/4-in. slices.

Place 2 in. apart on lightly greased baking sheets. Bake at 350° for 10-12 minutes or until set. Remove to wire racks to cool.