Pinwheel Cookie Recipe

So I made a mistake yesterday, the cookie recipe is from Better Homes and Gardens 1953 cookbook, not Betty Crocker. Sorry about that. Here is an image of the actual recipe in the book, you can click it to make it BIG and easily readable. But first I must explain about the chocolate the recipe states 1 square of chocolate. If you don't have chocolate squares you may substitute 3 Tbl. cocoa powder and 1 Tbl. oil for every 1 1oz. square of chocolate. Here we go.

Mix butter and sugar until well mixed. Add vanilla, eggs, and 1 TBL. Milk. Then add flour, baking powder and salt. Mix until the dough pulls clean from the sides of the mixing bowl. (sometimes you need a tsp-Tbl. more milk depends on the humidity I think?)

Separate the dough into 2 balls, one only slightly bigger. The smaller will be the chocolate since the extra oil allow it to roll out easier, without tearing.

Place smaller dough back into mixer. Add cocoa, oil ( or melted square chocolate if you're doing that). Mix well. It too should pull away from the side of the bowl when it's mixed correctly.

Chocolate and Vanilla.

Between 2 sheets of wax paper roll out the dough ( we doubled the recipe so the dough rolls out much bigger ) for a regular recipe 10x12.

Like so...

Now add 1 Tbl. hot (not boiling) milk to the top of the chocolate dough. Place the vanilla dough to make a milk sandwich, which helps the two dough's stick to each other.

This is my mom rolling the dough, she's a professional.

Refrigerate overnight or at least 4 hours cut into 1/2 thick or even thinner. Bake 375* for 8-10 minutes. Enjoy.