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A family
favorite...
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1
cup |
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semi-sweet chocolate chips |
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½
cup |
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sweetened condensed milk |
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1
Tbs |
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shortening |
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¾
cup |
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butter, softened |
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½
tsp |
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salt |
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1
tsp |
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vanilla extract |
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¾
cup |
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brown sugar, firmly packed |
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2
cups |
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flour, sifted |
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milk |
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¾
cup |
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chopped walnuts or almonds (optional) |
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1 |
Preheat oven
to 350 degrees F. |
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2 |
In top of
double boiler, melt chocolate, sweetened milk
and shortening. Set aside and cool slightly. |
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3 |
In large
bowl, cream together butter, salt, vanilla and
sugar. Blend in flour and mix well. Add a few
drops of milk to help the batter hold together. |
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4 |
Divide dough
into thirds. Roll out each on floured surface to
a 10x6" rectangle. Spread each with chocolate
filling; sprinkle with nuts if desired. |
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5 |
Roll up,
starting with the 10" side. Carefully transfer
the roll to an ungreased cookie sheet. |
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6 |
Bake 20-25
minutes, or until light golden brown. Cool
slightly before removing from cookie sheet.
Sprinkle with powdered sugar. Cool and wrap in
saran wrap. |
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7 |
To serve,
cut into slices about ¼" thick. These can be
frozen in the whole rolls, then defrosted and
sliced later. |
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Yield: 6 dozen
sliced cookies |
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Cooking Tips |
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*When finished
mixing the dough, try placing it inside a large ziploc
baggie and kneading it together to get it nice and held
together and ready to roll out. |
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*For a floured
surface, try using a flour sack dish towel. This will
make it easier to roll as you can lift up the towel and
easily help guide the rolling. |
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Recipe Source |
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Source: This has been modified
from an old Pillsbury cookbook |
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