Recipe

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• 1/2 cup shortening
• 1/2 cup white sugar
• 2 tsp vanilla extract
• 1 egg yolk
• 1 tbsp milk
• 1 1/2 cups sifted all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 (1 oz) square unsweetened chocolate, melted
• 1 tbsp milk
• 2 tbsp hot milk

• 1 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.
• 2 Divide dough in half; to one part, add chocolate and 1 tablespoon milk; mix. Chill both doughs 1 1/2 hours.
• 3 On waxed paper, roll each half of dough into 10x12 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.
• 4 Wrap roll in waxed paper. Chill thoroughly.
• 5 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.