Butterscotch Pinwheels

Rolled and Sliced Cookies
Christmas Cookies

  • 1/2 cup shortening, divided
  • 1/4 cup firmly packed brown sugar
  • 1 egg
  • 3/4 cup butterscotch morsels, melted
  • 1 teaspoon vanilla extract, divided
  • 2 cups all-purpose flour, divided
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt, divided
  • 1/2 cup sugar
  • 1 egg
  • 1/4 teaspoon baking powder
  • 1 (1 ounce) square unsweetened chocolate, melted

Cream 1/4 cup shortening in a medium mixing bowl; gradually add brown sugar, beating until light and fluffy. Add 1 egg, beating well. Stir in melted butterscotch morsels and 1/2 teaspoon vanilla, blending well.

Sift together 1 cup flour, soda, and 1/4 teaspoon salt; add to creamed mixture, stirring until well blended.

Roll dough to a 10 x 7 inch rectangle between 2 sheets of waxed paper.

Repeat procedure with remaining ingredients, substituting 1/2 cup sugar for brown sugar, baking powder for soda, and chocolate for butterscotch.

Remove waxed paper from from tops of dough; invert chocolate rectangle directly on to of butterscotch rectangle. Remove waxed paper from chocolate dough. Roll up jellyroll fashion, beginning with long side; remove remaining waxed paper while rolling. Cover and chill 1 hour. Cut into 1/4 inch slices; place 2 inches apart on lightly greased cookie sheets. Bake at 375° for 6 minutes or until lightly browned. Remove to wire racks.

Yield: about 5 1/2 dozen.





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