Pinwheel Cookies

From a
1928
cook book
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1/2 c. Butter
1/2 c. Sugar
1 Egg Yolk
3 Tbsp. Milk
1 1/2 c. Flour
1 1/2 tsp. Baking Powder
1/2 tsp. Vanilla
1 oz. Chocolate, {melted
.

Cream Butter,
add gradually the Sugar,
add Egg Yolk,
and beat the Mixture well.
Add the Milk;
add the Flour
which has been sifted with the
Baking Powder,
and Salt.
Add Vanilla .
Divide the Dough into halves.
To 1/2 of this Mixture
add Melted Chocolate.
Roll the White Dough into a thin rectangular sheet,
then roll the Chocolate Mixture
into a sheet the same size.
Place the White Dough over the Chocolate Dough
and gently press together.
Roll up as for a jelly roll
into a tight roll about 2 inches in diameter.
Set in ice-box for several hours to become firm.
Cut into 1/4 inch (thin) slices
with a sharp knife
and lay, cut side down, on a greased cookie sheet.
Bake in a moderate oven at 375 F.
for about 8 to 10 minutes.

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Makes 4 dozen cookies.
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