The Sequence:
1. Wants to make chocolate chip cookies. Checks the cabinet, and (surprise surprise) there are no chocolate chips.
2. Decides to go looking in an old cookbook handed down from my grandmother. Insert: Better Homes and Gardens “new” Cookbook.
3. Finds an interesting looking “pin-wheel cookie” recipe. Hmmm. I have everything the recipe calls for…
4. Proceeds to make the dough. Then, decides that these cookies would be a whole lot better if there was ground coffee in the chocolate part.
5. Bam.
Mocha Pin-wheel Cookies
1/2 cup shortening
1/2 cup white sugar
2 teaspoons vanilla extract
1 egg yolk
1 tablespoon milk
1 1/2 cups sifted all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 (1 ounce) square unsweetened chocolate, melted
2 teaspoons ground coffee
1 tablespoon milk
2 tablespoons hot milk
- Thoroughly cream shortening and sugar and vanilla; blend in egg yolk and 1 tablespoon milk. Sift together flour, baking powder, and salt; stir into creamed mixture.
- Divide dough in half; to one part, add chocolate, coffee, and 1 tablespoon milk; mix. Chill both doughs 1 1/2 hours.
- On waxed paper, roll each half of dough into 10×12 inch rectangle. Brush chocolate layer with hot milk; place plain layer atop so its far edge extends beyond chocolate edge. Roll as for jelly roll.
- Wrap roll in waxed paper. Chill thoroughly.
- Slice thin. Bake on greased cookie sheet in moderate oven 375 degrees F (190 degrees C) 8 to 10 minutes. Makes 4 to 6 dozen cookies.
