A crisp little cookie from Better Homes and Gardens Magazine, November 1940. 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.
Ive never made a pinwheel cookie before.. and although a bit fiddly... they are quite easy
½ cup shortening
½ cup sugar
1 egg yolk
1½ teaspoons vanilla extract
1½ cups flour
¼ teaspoon salt
½ teaspoon baking powder
3 tablespoons milk
1-ounce square unsweetened chocolate
- Thoroly 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 thoroly.
- 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.
.jpg) |
| Original Magazine Illustration |
- 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.
 |
| Better Homes and Gardens Magazine November 1940 |
No comments:
Post a Comment