Pinwheel Cookies

Pinwheel Cookies

3/4 cup shortening (part butter, part Crisco)
1 cup sugar
2 eggs
1 tsp. Vanilla
2 1/2 cups flour
1 tsp. Baking powder
1 tsp. salt.

Mix well shortening, sugar, eggs, and vanilla. Blend flour, baking powder and salt: stir in.

Divide dough into 2 parts. Into 1 part, blend 2 squares unsweetened chocolate (2 oz.), melted and cooled. Chill both parts (freeze for a short while). Roll white dough into an oblong, 12x9”. Roll chocolate dough same size and lay on top of white. Roll up tightly at wide side. Chill. (Freezer) Cut 1/8” slices.

Bake at 350⁰. Makes 7 dozen cookies.

Help:

To roll out the dough: First make sure the dough is very cold. Place dough on wax paper liberally dusted with flour. Put more flour on top of dough and cover with another sheet of wax paper. Gently roll out dough using more flour if necessary to keep from sticking to wax paper.

NOTE:
I usually triple the recipe. Might as well have 3 rolls to cut and share. Lots of work for just one times the recipe!