This cookie reminds me of my sister

Whirl Cookies – The first time I had these cookies was when my sister Gloria made them. She was always the glamorous sister in my eyes. Very petite (I never was) and pretty. So, of course, when she made these cookies the first time I ever saw them – they were like her perfect. They smelled wonderful and tasted so good – the chocolate and vanilla combined together in a pretty swirl.

They remind me of my sister now every time I make them. A good memory to have and one that seems to be a part of why food is such an important part of family and memories of home.

The recipe comes from an old family favorite cookbook published in 1964 called “Let’s Bake The Robin Hood Flour No Sift Way.”

Whirl Cookies

Let’s Bake by Robin Hood Flour (1964)

Whirl Cookies are a chocolate and vanilla cookie. It is also an "icebox cookie" as it needs to be refrigerated prior to slicing and baking.

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Course Dessert

Cuisine American

Ingredients

  

• 2 squares (2 ounces) unsweetened chocolate
• 2 3/4 C. all-purpose flour
• 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1 C. sugar
• 1/2 C soft butter
• 1/2 C. shortening
• 1 egg
• 3 tsp. vanilla
• 2 tbsp. warm water

Instructions

 

• 1. Melt chocolate over boiling water. Set aside until ready to use.
• 2. Spoon flour (not sifted) into dry measuring cup. Level off and pour measured flour onto waxed paper.
• 3. Add baking powder and salt to flour (not sifted). Stir to blend.
• 4. Cream sugar, butter, shortening, egg, and vanilla thoroughly.
• 5. Add blended dry ingredients to creamed mixture. Mix well.
• 6. Sprinkle water over combined ingredients. Stir to blend.
• 7. Divide dough in half. Add melted chocolate to one portion of the dough, mixing well.
• 8. Roll out each portion of dough between waxed paper to a 4" x 6" inch rectangle.
• 9. Remove top sheet of waxed paper. Place chocolate dough over vanilla dough. Cover with waxed paper and roll combined doughs to rectangle 1/4-inch thick.
• 10. Roll up lengthwise, jelly-roll fashion, guiding roll with waxed paper.
• 11. Chill 1 1/2 – 2 hours until firm.
• 12. Slice with sharp knife to 1/8-inch thickness. Place on ungreased baking sheet. Bake at 400° for 8 – 10 minutes.
• 13 Yield 7-8 dozen cookies

Keyword chocolate & vanilla pinwheel cookie, Cookie, icebox cookie, rolled cookie