CHOCOLATE PIN WHEELS

"These rolls, when carefully wrapped in waxed paper, may be kept in refrigerator for several days, and baked as desired."

1 1/2 cups sifted flour
1/2 teaspoon Calumet Baking Powder
1/8 teaspoon salt
1/2 cup butter or other shortening
1/2 cup sugar
1 egg yolk, well beaten
3 tablespoons milk
1 (1 ounce) square Baker’s Unsweetened Chocolate, melted

Sift flour once, measure, add baking powder and salt, and sift again.

Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add egg yolk and beat well. Add flour, alternately with milk, mixing well after each addition.

Divide dough in two parts. To one part, add chocolate and blend. Chill until firm enough to roll.

Roll each half into rectangular sheet, 1/8 inch thick; place plain sheet over chocolate sheet. Roll as for jelly roll. Chill overnight, or until firm enough to slice.

Cut in 1/8-inch slices.

Bake on ungreased baking sheet in hot oven (400 degrees F) 5 minutes, or until done.

TIP: Pin Wheels are easy to make and to roll if both dark and light doughs are chilled thoroughly; this makes them firm and easy to handle.

Makes 3 1/2 dozen pin wheels
From: Recipelink.com
Source: Recipe booklet: Baker's Famous Chocolate Recipes, General Foods Corporation, First Edition, 4th Printing, 1936