This paper just says to me “Grandma, can I write too?” I can remember looking at greeting cards that had been sent to me and wondering about the cursive handwriting. Later on, when I was learning to write, I scribbled in curlicues and loops, trying to mimic the handwriting on those cards. Thankfully, I didn’t learn to copy my Grammie Hennie’s handwriting because it was atrocious! :-)
I think these cookies would be really good, not terribly sweet and maybe light, like bakery cookies. Yummm. It should be noted that if you choose to make these, you don’t need to sift the flour twice as noted. You shouldn’t have to even sift it once, but I often do just so it’s more airy.
Chocolate Pin Wheels
1 1/2 cups sifted flour
1/2 teaspoon Calumet baking powder
1/8 teaspoon salt
1/2 cup butter or other shortening
1/2 cup suger
1 egg yolk, well beaten
3 tablespoons milk
1 square Bakers unsweetened chocolate, melted
Sift flour once, measure, add baking powder and salt, and sift again, cream butter thoroughly, add sugar gradually and cream together until light and fluffy. Add egg yolk and beat well. Add flour, alternately with milk, mixing well after each addition. Divide dough in two parts. To one part add chocolate and blend. Chill until firm enough to roll. Roll each half into rectangular sheet, 1/8 inch thick, place plain sheet over chocolate sheet. Roll as for jelly roll. Chill overnight, or until firm enough to slice. Cut in 1/8 inch slices. Bake on ungreased baking sheet in hot oven (400 F) 5 minutes or until done. Make 3 1/2 dozen pin wheels, these rolls when carefully wrapped in waxed paper, may be kept in refrigerator for several days and baked as desired.
I’m pretty sure I have a very similar recipe for chocolate pinwheels. It’s from my mom’s “old” Betty Crocker Cookie Cookbook from either the 1960s or 70s. The hardest part is slicing the cookies so you don’t squish the log of dough and ruin the pretty pattern and getting the first roll nice and tight so you don’t have a hole in the middle of your cookies.
I was thinking the same thing. I have a shortbread cookie recipe that if the dough gets even a bit warmer than icicle it mushes when you cut it. Frustrating. It’s funny you say that about your mom’s “old” cookbook. My mom has a Fannie Farmer that we consider old too. It probably is old in that it’s maybe from the 50s? :-) We are so young as relates to cooking aren’t we?