Thursday, September 17, 2009

Chocolate Pinwheel Cookies

This is a nice project to do with a little kid, provided you have other things to do while the dough is chilling. It makes a very impressive and snazzy cookie and Ben remembers, after all these years, making them with me when he was little.

1/2 cup shortening
1/2 cup sugar
2 tsp. vanilla
1 egg yolk
1 tbl. milk

1 - 1/2 cups sifted all-purpose flour
1/2 tsp. baking powder
1/2 tsp. salt

1 1-ounce square unsweetened chocolate, melted
1 tbl. milk

Hot milk as needed

Cream shortening, sugar, and vanilla; add egg yolk and the 1 tbl. milk. Sift together the dry ingredients; stir into the creamed mixture.

Divide dough in half. To one part, add the melted chocolate and 1 tbl. milk; mix.

Chill both doughs, covered, for 1 - 1/2 hours.

On waxed paper, roll each half of the dough into a 10" x 12" rectangle. Brush the chocolate layer with hot milk; place the plain layer atop so its far edge extends beyond the chocolate edge. Roll as for jelly roll, starting with the long side.

Wrap rolled dough in waxed paper and chill thoroughly. Slice thin.

Bake on greased cookie sheets at 375° for 8 to 10 minutes.

Makes 4 to 6 dozen cookies.

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