Chocolate Pinwheel Cookies: Just the Recipe

Recipe from my Nana and the Better Homes and Gardens New cookbook (1960s edition). Makes 4-6 dozen cookies.

Ingredients:

• 1/2 cup shortening
• 1/2 cup sugar
• 2 teaspoons vanilla
• 1 egg yolk
• 2 Tablespoon milk
• 1 1/2 cup sifted all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 ounce melted chocolate
• 1 tablespoon milk
• Hot milk

Instructions:

1. Preheat oven to 375℉.
2. Cream shortening, sugar, and vanilla.
3. Add egg yolk and 1 tablespoon milk.
4. Sift dry ingredients together.
5. Add dry ingredients to wet.
6. Mix until combined.
7. Divide dough into two balls.
8. Wrap one ball and put in refrigerator to chill 1 1/2 hours.
9. Melt chocolate.
10. Turn mixer on low and slowly pour melted chocolate into the dough.
11. Wrap chocolate ball and put in refrigerator to chill 1 1/2 hours.
12. Roll out each ball into a 10×12 inch rectangle.
13. Heat 1/3 cup milk.
14. Brush hot milk onto chocolate rectangle.
15. Place plain rectangle on top.
16. Roll jelly-roll style
17. Cut off ends of roll.
18. Cut 4-6 dozen cookies, about 1/3 inch in thickness.
19. Place on cookie sheet.
20. Bake 8-10 minutes
21. Cool
22. Enjoy!

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