Bake and Slice Chocolate Swirls

Bake & Slice Chocolate Swirls

This recipe has been a RecipeGirl family favorite for over 40 years

Yield: 6 dozen sliced cookies

Prep Time:30 min

Cook Time:35 min

Ingredients:

1 cup semi-sweet chocolate chips
1/2 cup sweetened condensed milk
1 Tablespoon shortening
3/4 cup butter, at room temperature
1/2 teaspoon salt
1 teaspoon vanilla extract
3/4 cup brown sugar, packed
2 cups all-purpose flour, measured then sifted
milk
3/4 cup walnuts or almonds, chopped (optional)

Directions:

1. Preheat oven to 350 degrees F.

2. In top of double boiler, melt chocolate, sweetened milk and shortening. Stir until combined, and set aside to cool slightly.

3. In large bowl, cream together butter, salt, vanilla and sugar with an electric mixer. Blend in flour and mix well. Add a few drops of milk to help the batter hold together. It should come together as a blob of dough (not sticky though).

4. Divide dough into thirds. Roll out each on floured surface to a 10x6-inch rectangle. Spread each with chocolate filling; sprinkle with nuts if desired.

5. Roll up, starting with the 10-inch side. Carefully transfer the roll to an ungreased cookie sheet.

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.

7. To serve, cut into slices about 1/4-inch thick. These can be frozen in the whole rolls, then defrosted and sliced later.

Tips:

*When finished mixing the dough, if it appears too dry- try placing it inside a large zip baggie and kneading it together to get it nice and held together and ready to roll out.
*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.
*For the Christmas holidays, I always mix some red/green sprinkles with the powdered sugar.

Source: RecipeGirl.com (Adapted from an old Pillsbury cookbook)

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Comments

  • Emily wrote:

    These look great! I’m confused though about splitting the dough into thirds. Should I have three separate logs to bake?

    • Lori Lange wrote:

      yes, three logs!

  • Carol Yonov wrote:

    Mine are in the oven now!  Usually I read comments before trying a new recipe, but these looked so yummy I didn’t bother reading the comments. Someone asked about an alternative to shortening – what about coconut oil?    Also, someone mentioned the chocolate doing something funny.  I melted the chocolate mixture first, then made the dough while the mixture was cooling.  By the time I needed it, it had stiffened a bit but it softened and smoothed out after stirring a minute.  The first dough I rolled out did crack as I was making the roll, so the next two I simply put a few drops of additional milk on my fingers and mushed it up a bit.  Also, I switched to rolling between sheets of waxed paper and flipped it over (lifting the waxed paper from it each time to keep it from sticking tight). Just brought them from the oven!  Looking forward to trying them!

    • Lori Lange wrote:

      Sounds like you did all of the right things! I’ve never tried coconut oil for these- not yet, anyways! I hope you enjoy them!

  • jody wrote:

    Hi Lori,
    These look deslcious and I want to try them, but I am wondering if you could recommend a substitute for the shortening?
    Thank you
    Jody

    • Lori Lange wrote:

      I really can’t. I’ve always used shortening in this recipe.

  • Charmayne wrote:

    A new family favorite this Christmas and so easy to make! Thank you for sharing.

  • Joanna wrote:

    I can’t believe it! I thought these were only in my family 🙂 We call these Auntie Lulu’s after my lovely aunt who made them every holiday and I am continuing the tradition. I absolutely love these. Going to make them this weekend.

    • Lori Lange wrote:

      Fun!!