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PINWHEEL COOKIES 
1 3/4 cups all purpose flour
1/4 cup unsweetened cocoa powder
1/2 tsp. baking powder
1/2 tsp. salt
1/8 tsp. baking soda
1 cup sugar
1/2 cup I can't believe it's not butter
2 egg whites
1 tsp. vanilla.

In a bowl, combine 3/4 cup flour, cocoa powder, 1/4 teaspoon baking powder, 1/4 teaspoon salt, and baking soda.

In a separate bowl, combine remaining flour, baking powder and salt. On medium-high speed, beat sugar and vegetable oil spread until smooth, 3 minutes. Beat in egg whites until blended. Combine half, about 3/4 cup, sugar and mix with cocoa mix, stirring until chocolate dough forms.

Stir remaining sugar mix and vanilla into flour mix to make vanilla dough. Roll each dough between sheets of wax paper into 9 x 12-inch rectangles. Stack rectangles together, remove top sheet of wax paper. If necessary, trim side.

Beginning at short end, tightly roll up dough using wax papper to guide. Wrap in plastic wrap. Freeze for 1 hour.

Preheat oven to 350°F. Coat baking sheets with cooking spray. Remove plastic wrap, cut dough into 24 slices, about 1/4-inch thick. Arrange 2-inches apart on pans. Bake 10-12 minutes until edges are golden.

Cool for 5 minutes. Transfer to racks and cool completely.

Submitted by: Sherry Monfils
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