1/2 cup shortening
1/2 cup granulated sugar
1 egg yolk
2 teaspoons vanilla extract
1 tablespoon whole milk
1 1/2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 square bittersweet chocolate, melted
additional 1 tablespoon whole milk
additional warm milk for brushing over chocolate layer
Cream shortening and sugar together.
Add egg yolk, vanilla and 1 tablespoon milk. Mix well.
Sift dry ingredients and add to creamed mixture. Separate dough into two sections.
To one section, add the melted chocolate and the additional tablespoon of milk and mix well. Chill both sections in refrigerator.
After dough is chilled, remove one section from the refrigerator and roll it out between two sheets of waxed paper into a rectangle (about 10x12).
Repeat with the second section, so that they are about the same size when rolled out, but with the plain section just a little bigger.
Brush the chocolate layer with warm milk, and place the plain layer on top.
Roll together. The plain layer will "shrink" as it rolls so they should come out pretty evenly. You will now have a tight pinwheel wrapped in waxed paper. Chill in refrigerator.
Once chilled, slice cookies with a sharp knife into cookie-sized circles. Dough will not spread out or puff up, so the size you slice will be size of the final cookie.
Place on parchment paper or greased cookie sheet and bake at 375 degrees for 8-10 minutes.
Courtesy: The Food Channel