top of page

Chocolate Pinwheels

(by Meg Currell)


1/2 c. shortening

1/4 c. butter

1 c. sugar

2 eggs

1 t. vanilla

2 1/2 c. flour

1 t. baking powder

1 t. salt

2 oz. unsweetened chocolate

Mix shortening, butter, sugar, eggs, and vanilla thoroughly.

Sift together flour, baking powder, and salt.

Add the flour into the butter/sugar mixture to make a firm dough.

Divide dough in half.

Melt chocolate, and blend into half of the dough.

Chill both halves of the dough for 30 minutes

Remove both halves from refrigerator.

Roll plain dough out to 9 x 12 inches.

Roll chocolate dough out to same size.

Place chocolate dough on top of plain dough.

Roll up tightly, starting at wider side.

Wrap in parchment and chill the roll again for 30 minutes.

Preheat oven to 400 F.

With a sharp knife, cut 3/16 inch thick slices from the roll.

Place on an ungreased cookie sheet and bake for 7 - 10 minutes.

Remove with spatula to cool on a rack.

Makes 7 dozen cookies.


(Read Recipes By Mom, the story that accompanies this recipe.)

Recent Posts

See All

Chicken Paprikash

(by Stephanie Chambers) (adapted from The Daring Gourmet) 2 T. pork lard or butter 3 lb. chicken pieces, bone-in and skin-on 2 medium yellow onions, very finely chopped 2 cloves garlic, finely minced

Crabmeat Dip

(by Elizabeth Anderson) 2 packages (8 oz. each) cream cheese, at room temperature 2 c. grated cheddar cheese, plus additional for topping 2 cans (6 oz. each) crabmeat 2 T. Worcestershire sauce 1 t. on

Steak Tartare Lausanne

(by Rachel Cline) (adapted from The New York Times Cookbook by Craig Claiborne) 2 lb. raw, ground top-quality beef fillet, sirloin or round steak 4 raw egg yolks 8 fillets of anchovy capers 1/2 c. fin

Comentarii


bottom of page