Chocolate pinwheel cookies
- ½ cup vegetable shortening, such as Crisco
- ½ cup sugar
- 1 large egg yolk
- 1½ teaspoons vanilla extract
- 1½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 3 tablespoons milk
- 1 ounce (1 square) unsweetened baking chocolate, melted
Instructions:
These pinwheels are as fun to play with as they are to eat.
- Cream the shortening and sugar. Add the egg yolk and vanilla. Mix well.
- Sift the flour with the baking powder and salt. Add the flour mixture and milk alternately to the shortening mixture, beginning and ending with the flour. Divide the dough into two halves. To one half, add the chocolate, mixing thoroughly. Wrap both sections of dough in separate pieces of plastic wrap and chill in the refrigerator for about 1 hour.
- Unwrap and roll each half of dough between 2 pieces of waxed paper. Roll to a ⅛-inch thickness. Remove the waxed paper from the top of each layer of dough. Place the white layer on top of the chocolate layer, and roll up carefully as you would a jellyroll, using the waxed paper to roll smoothly. Wrap the roll with the waxed paper and chill overnight in the refrigerator.
- The next day, preheat the oven to 375°F. Cut the roll into ¼-inch slices and place about ½ inch apart on an ungreased cookie sheet. Bake for about 12 minutes. Do not brown. Remove carefully with a pancake turner and cool on racks.