Chocolate Pinwheels

Another classic Christmas recipe from the Betty Crocker’s Cooky Book. This version takes Ethel’s Sugar Cookies and tweaks the recipe just a bit to make delicious Chocolate Pinwheels.

Chocolate Pinwheels
Makes about 7 dozen (I cut mine a bit thicker so I got less)

Ingredients

• 3/4 cup shortening 
• 1 cup sugar
• 2 eggs
• 1/2 tsp. vanilla extract
• 2 1/2 cups all purpose flour
• 1 tsp. baking powder
• 1 tsp. salt

Directions

1. Mix shortening, sugar, eggs and vanilla thoroughly. Mix the flour, baking powder, and salt together. Blend in. Divide dough in half. Blend 2 squares of melted and cooled unsweeteed chocolate (2 oz.) to one half of the dough. Chill. Roll remaining dough into an oblong, 12×9″. Roll chocolate dough into the same size; lay on top of white. Roll together until 3/16″ thick. Roll up tightly, beginning at wide side. Chill again.

2. Heat oven to 400-f degrees. Cut 1/8″ thick slices; place on parchment lined baking sheets. Bake 8-10 minutes, or until the edges just barely begin to brown.

Recipe from Betty Crocker’s Cooky Book.