In the Kitchen ~ Chocolate Pinwheel Cookies

I'm still working my way through my very large 1940s recipe collection.. and today its Chocolate Pinwheel Cookies from Better Homes and Gardens Magazine, November 1940.

Although they are a crisp little cookie, Hubby says they have a soft shortbread quality to them. They are smaller than I imagined... but as hubby said they are perfect with a cup of coffee

 Chocolate Pinwheel Cookies

• Thoroughly cream shortening and sugar
• Add egg yolk and vanilla extract; beat well.
• Add flour, sifted with salt and baking powder, alternately with milk.
• Divide dough in half.
• Melt chocolate in shallow round-bottom bowl over hot water
• Add to half the dough
• Mix thoroughly.
• Chill 1 hour.
• Roll each half into rectangular sheet, 1/8 inch thick, on heavy waxed paper.
• Turn white part on chocolate with chocolate extending ½ inch beyond white part.
• Remove waxed paper from white part.
• Roll as for jelly roll.
• Chill overnight. (Dont skip this step or they will be very difficult to slice)
• Slice 1/8 inch thick
• Bake on ungreased cookie sheet in hot oven (375°) 10 minutes.
• Makes 4 dozen.

Ive never made a pinwheel cookie before.. and although a bit fiddly... they are relatively easy. Next time I will do a better swirl

Love and Hugs

Phoebe x