Crispy Pinwheel Cookies
|All purpose flour||2 1⁄4 Cup (36 tbs)|
|Baking powder||3⁄4 Teaspoon|
|Butter/Half butter, half shortening||2⁄3 Cup (10.67 tbs)|
|Sugar||7⁄8 Cup (14 tbs) (1 Cup Sugar Minus 2 Tablespoons)|
|Egg||1 , beaten|
|Unsweetened chocolate||1 Ounce, melted (1 Square)|
Sift flour, measure and resift 3 times with baking powder and salt.
Cream butter or shortening, blend in sugar thoroughly, and add egg; beat until smooth and fluffy.
Stir in vanilla.
Add flour mixture and milk alternately in 2 or 3 portions, beginning and ending with flour.
Divide dough into 2 equal portions; stir warm, melted chocolate into one portion kneading with back of spoon until well blended, and chill in refrigerator for half an hour or longer. (30" square flour-sack dish towels are ideal for rolling out the dough.) Sprinkle the towel lightly with flour and rub in gently with palm of hand.
Place the 2 portions of dough on the towel about 12" apart.
Roll out in rectangular shape (about 10" x 14").
Brush excess flour from top of dough and from all around the two sheets of dough.
Then brush one sheet of dough with slightly beaten egg white or milk.
Lay other sheet on top by folding towel and dough over.
Any torn or ragged places can be patted into shape.
Again brush off excess flour and then again brush with egg white.
Roll up the double sheet of dough beginning at the longer side of rectangle.
Wrap snugly in sheet of waxed paper, retaining cylinder shape.
Chill in refrigerator with the edge of roll on bottom.
When ready to bake, remove paper wrapping, cut into thin uniform slices, using a thin-bladed sharp knife.
Place cookies on a lightly greased baking sheet, and bake in a moderate oven (375° F.) for about 10 minutes, or until very delicately browned.
Makes about 3 1/2 to 4 dozen cookies, the number depending on size.