Pinwheel Icebox Cookies

1/2 cup butter
2 1/2 cups flour
1/4 cup shortening
1 teaspoon baking powder
3/4 cup sugar
1/2 teaspoon salt
2 eggs
2 oz unsweetened chocolate, melted and cooled

  1. Cream together butter, shortening, sugar eggs and vanilla.

  2. Combine flour, baking powder and salt; add to butter mixture and stir in until well blended.

  3. Divide the dough in half and remove one half from the bowl and wrap it in plastic.

  4. To the remaining half, add the melted chocolate and stir in.

  5. Cover and refrigerate both halves  for 2 hours or until firm enough to roll.

  6. On a lightly floured board, roll the vanilla dough into a rectangle approximately 12 x 9 inches.  Roll the chocolate dough to the same size.

  7. Carefully place the chocolate dough on top of the vanilla dough.

  8. Then roll the layers of dough tightly together, beginning at the wide end.

  9. Cover with plastic and chill overnight.

  10. Preheat the oven to 400°.

  11. Cut the dough into slices that are 1/8 inch thick and place on
    ungreased baking sheets.

  12. Bake fro 8-10 minutes or until just lightly browned on the edges.

  13. Remove to racks and cool.

Note: You may freeze these cookies either before or after baking


Substitute peppermint extract  and red coloring for “Peppermint Pinwheels”.