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Show 'i-s. jj CHOCOLATE PINWHEELS 2 cups sifted cake flower or all-purpose flour jpL 1 teaspoon double-acting baking powder a JP t -sjs;- teaspoon salt CjggT'"" Vz cup butter or other shortening ySyVSyvjis 1 tablespoon milk 1 square unsweetened chocolate, melted Sift flour once, measure, add baking powder and salt, and sift again. Cream shortening, add sugar gradually and cream together until light and fluffy. Add egg and milk and beat well. Add flour, a small amount at a time, mixing well after each addition. Divide dough in two parts. To one part, add chocolate choco-late and blend, if necessary, chill until firm enough to roll. Roll each half on floured waxed paper into rectangular sheet, -inch thick. Turn plain sheet over chocolate sheet; remove waxed paper. Roll as for jelly roll. Chill overnight, or until firm enough to slice. Cut in -inch slices. Bake on ungreased baking sheet in moderate oven (375F.) 10 minutes, or until done. Makes about 5 dozen pinwheels. |