Tuesday, December 4, 2007

Chocolate Pinwheel Cookies


1 cup shortening
1-1/2 cups sugar
2 eggs
2 tablespoons milk
2 teaspoons vanilla extract (or peppermint if you have it)
2-1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
2 squares (1 ounce each) unsweetened chocolate, melted


  1. In a large mixing bowl, cream shortening and sugar until light and fluffy. Add eggs, milk and extract; mix well. Combine the flour, salt and baking powder; gradually add to creamed mixture. Divide dough in half. Add chocolate to one portion; mix well.
  2. Roll each portion between waxed paper into a 16-in. x 7-in. rectangle, about 1/4-in. thick. Remove top sheet of waxed paper; place plain dough over chocolate dough. Roll up jelly-roll style, starting with a long side. Wrap in plastic wrap; refrigerate for 2 hours or until firm.
  3. Unwrap dough and cut into 1/4-in. slices. Place 2 in. apart on greased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks to cool.

Yield: 4 dozen.

From Taste of Home Cookies & Candies Cookbook.

No comments: