Chocolate Pinwheel Cookies

Submitted by Mami J

"Taken from my mom's old 60's dessert cookbook, these are rich and can be made ahead. Prep time is chilling time."

 

• Ready In: 2hrs 15mins
• Ingredients: 9
• Yields: 50 cookies

ingredients

• 1 1⁄2 cups flour, sifted
• 1⁄2 teaspoon baking powder
• 1⁄8 teaspoon salt
• 1⁄2 cup shortening
• 1⁄2 cup sugar
• 1 egg yolk, beaten
• 1 teaspoon vanilla
• 3 tablespoons milk
• 4 ounces dark chocolate, melted

directions

1. Sift the flour with the baking powder and the salt, set aside. In a large bowl, cream the shortening and the sugar with an electric mixer. Add the vanilla and egg yolk and mix well. Add the flour alternately with the milk. Mix until well incorporated. Divide dough in half. Place one half in another bowl and add the melted chocolate. Mix until well blended. Form both doughs into disks and wrap in plastic wrap. Refrigerate 1 hour. Remove one half of the dough from the refrigerator and on a lightly floured surface, roll into a 1/4 in thick rectangle. Set aside and do the same with the other dough. Place one sheet of dough on top of the other and tightly roll up. Refrigerate another 30 minutes. Meanwhile heat the oven to 400 degrees. Take the dough out and slice it thin, about 1/4 in thick. Place cookies on an ungreased cookie sheet, 1 in apart, and bake for 5-8 minutes or until lightly browned.

Reviews

[Chef Jean]

These did not work well for me at all. The dough just crumbled all over the place. I ended up just hand forming cookies with layers of each dough. The end result was pretty good, but the dough was just not right. I'm really not sure what happened; if it was me or the recipe.