When you think fancy, these are the cookies that come to mind! Here’s a recipe that brings out the artist in you.
You can use the same dough to make in different designs, such as strips or a checkerboard. Experiment and have fun!
- 1/2 cup shortening
- 1/2 cup granulated sugar
- 1 egg yolk
- 2 teaspoons vanilla extract
- 1 tablespoon whole milk
- 1 1/2 cups flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 square bittersweet chocolate, melted
- additional 1 tablespoon whole milk
- additional warm milk for brushing over chocolate layer
- 1 Cream shortening and sugar together.
- 2 Add egg yolk, vanilla and 1 tablespoon milk. Mix well.
- 3 Sift dry ingredients and add to creamed mixture. Separate dough into two sections.
- 4 To one section, add the melted chocolate and the additional tablespoon of milk and mix well. Chill both sections in refrigerator.
- 5 After dough is chilled, remove one section from the refrigerator and roll it out between two sheets of waxed paper into a rectangle (about 10x12).
- 6 Repeat with the second section, so that they are about the same size when rolled out, but with the plain section just a little bigger.
- 7 Brush the chocolate layer with warm milk, and place the plain layer on top.
- 8 Roll together. The plain layer will "shrink" as it rolls so they should come out pretty evenly. You will now have a tight pinwheel wrapped in waxed paper. Chill in refrigerator.
- 9 Once chilled, slice cookies with a sharp knife into cookie-sized circles. Dough will not spread out or puff up, so the size you slice will be size of the final cookie.
- 10 Place on parchment paper or greased cookie sheet and bake at 375 degrees for 8-10 minutes.