Brown sugar cookies wrapped around chocolate and nuts.
A family recipe provided by Jennifer Kiel of Washington, DC, from her mother-in-law’s collection, started in Kent, Ohio.
Refrigerator Swirl Cookies
1/2 cup butter or margarine
1/4 cup granulated sugar
1/4 cup light brown sugar, firmly packed
3/4 tsp. vanilla
1 egg
1 3/4 cup sifted all purpose flour
1 tsp. baking soda
1/2 tsp. salt
cocoa filling
Cream butter, sugar and vanilla; beat in egg. Combine flour, baking soda and salt; gradually add to creamed mixture. Chill about 1 hour.
Divide dough in half and roll each half between waxed paper into a 12 x 16″ rectangle. Spread each half with half the cocoa filling and roll tightly. Chill. Cut into 1/4 inch slices. Bake on ungreased cookie sheet at 375 degrees 8 to 10 minutes. Yields about 7 dozen.
Cocoa Filling — Combine 2/3 cup instant cocoa mix, 1/3 cup finely chopped nuts, 1 Tbsp. sugar and 1/4 cup butter or margarine, melted.