Saturday, 19 December 2015

La Kitchenette Souris: Pinwheel Cookies

These are actually a rather difficult & time consuming cookie to make.

They are delicious & go so well with tea or milk, but I would set aside an afternoon to make these & don't get frustrated if they don't turn out perfect the first time.

Important Note: Only use Tenderflake shortening in this recipe!
We recently used a "No Name" brand, and the dough was so crumbly we almost couldn't get them onto the pans, which was a new experience for us, as that has never happened.

Pinwheel Cookies

3/4 cup shortening (you may need a tad more if the dough isn't sticking together well enough)
7/8 cup sugar (just under 1 cup)
1 egg
3/4 teaspoon vanilla extract
2 Tablespoons milk
2 1/4 cups flour
1/2 teaspoon salt
1 teaspoon baking powder
1/4 cup cocoa (for the 2nd recipe)

Cream shortening, sugar, egg & vanilla.
Add milk & blend.
Knead in dry ingredients & set aside.

Make another recipe of dough, but this time only put in 2 cups of flour & then add the 1/4 cup of cocoa.

Roll out both pieces on a piece of aluminum foil, to about a 1/4 inch thickness, in a long rectangle shape. (Approx a foot long by about 6 inches wide)

Lay one on top of the other & roll up like a jelly roll.
Chill in the fridge for about an hour or until very firm.

Slice in 1/4 inch thick slices~ I use an electric knife as it works so smoothly & the pieces have straighter edges.

Bake at 375F for 10 minutes or until edges are golden brown. 

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