4-in-1 Cookie Dough (Pinwheel Cookies)

In a large bowl, beat the softened cream cheese, softened butter, granulated sugar, and vanilla with an electric mixer on medium speed until well blended and smooth.

Add the flour and baking soda and mix until the dough is well combined. Cover the dough.

For the pinwheel variation: divide the dough in half. Add 2 tablespoons melted semi-sweet baking chocolate to one half and mix until evenly blended.

Divide each half into two equal pieces so you have two plain (white) pieces and two chocolate pieces.

On a floured surface, roll one white piece and one chocolate piece each into a 10 x 8-inch rectangle.

Place the rolled chocolate rectangle on top of the rolled white rectangle and press gently to form an even layer. Starting from the short side, roll up the layered dough tightly into a log. Wrap the log in plastic wrap. Repeat with the remaining white and chocolate pieces to make a second log.

Refrigerate the wrapped logs for 1 hour to firm up.

Preheat the oven to 350°F (175°C).

Unwrap the chilled logs and cut into 1/4-inch thick slices. Place slices on ungreased baking sheets spaced about 1 inch apart.

Bake for 10 to 12 minutes, or until cookies are lightly browned around the edges.

Remove cookies from the oven and transfer to a wire rack to cool. Makes about 5 dozen cookies; serving size is approximately one cookie.