Self Rising Flour...Chocolate Pinwheel Cookies

I wanted to be sure I use my self-rising flour…here’s a very pretty cookie that was popular when we were teenagers.   These are perfect for a coffee time where you want to impress.  

You can make the dough ahead of time and bake them in the morning without making a lot of mess. You don’t have to bake them all at once, the dough keeps several days in the refrigerator.    

If the dough seems to crumble when you want to cut them, let the dough roll warm up 10 or 15 minutes.  Reshape the dough roll if it has flattened on one side before slicing.  I use a very thin sharp knife.              

                           Chocolate Pinwheels

     1/2       cup  butter -- softened (1 stick)

     2/3       cup  sugar

  1              large  egg

  1              tablespoon  milk

  1              teaspoon  vanilla extract

  2               cups  sifted self-rising flour

  1               square  unsweetened baking chocolate -- 1 ounce (melted)

Cream butter and sugar together in mixing bowl until light and fluffy.  Add egg, milk and vanilla; beat well.

Stir in flour.  Divide dough in half.  Add chocolate to one half; blend well.

Cover and refrigerate both doughs for 1 hour.

Roll out each half of dough to a 12 x 10" rectangle on lightly floured waxed paper.

Invert plain dough over chocolate dough and peel off waxed paper.  Roll up jell-roll style beginning with long side.

Wrap roll tightly in plastic wrap and refrigerate 3 hours or overnight.

Preheat oven to 375° F.  Remove plastic wrap.  Cut roll into 1/8-inch thick slices and arrange one inch apart on ungreased baking sheet.

Bake for 8-10 minutes or until light golden brown.  Cool on wire racks.

Makes about 60 cookies.

  "Martha White Southern Sampler"