Friday, February 4, 2011


This cookie is new to me. The Whirligig. I found the hand-written list of ingredients and instructions on an index card among my grandmother's recipes, no original source listed. It's a pastry-like peanut butter dough, covered in melted chocolate, handled like a jelly roll, briefly chilled, sliced, and then baked.

Messy? Sure, in the first stage. Surprisingly, once chilled, they did not drip or leak chocolate, even as they baked. Worth it? Yeah, I think so. They received the husband seal of approval.

A note: the dough crumbled a little, especially on that first push away from the wax paper. I pressed on, and it rolled more easily after that. The dough might benefit from a little refrigeration prior to rolling, or a little less flour.

Another note: produced a crisp cookie.

Whirligig Cookies


1 1/4 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup shortening
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 egg

7 oz. choco bits, melted and slightly cooled (I used chopped dark chocolate)

In a medium-sized bowl, combine flour, baking soda, and salt. Set aside. In a larger bowl, cream shortening, peanut butter, sugar and brown sugar. Add egg and mix until fluffy. Gradually stir in flour mixture. Dough will be stiff.

Roll dough between two pieces of wax paper into a 1/4" thick rectangle (dough was stiff enough that I did not dust with additional flour), with a long edge close to you. Remove top sheet of wax paper. Spread chocolate over the top of the dough. Starting at the edge closest to you, using the wax paper as a support, roll the dough jellyroll style. Carefully, continuing to use the wax paper, lift the roll onto a baking sheet or tray and place in freezer to chill about 30 minutes or until chocolate is set.

Preheat oven to 375ºF. Remove tray from freezer. Slice dough into 1/4" thick ovals or rounds and place on parchment paper- or Silpat-lined cookie sheet. Bake for 12 minutes. Allow to rest on baking tray for 5 minutes, then place on cooling rack.

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