Whirl Cookies
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.
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