Recipes: Pinwheel Refrigerator Cookies

This recipe is from my mother's 1942 edition of the Good Housekeeping Cookbook

Pinwheel Cookies
Ingredients:

1/2 cup shortening
1 cups granulated sugar
2 eggs, well-beaten
2 tsps. vanilla extract
1 tbsp. milk
3 cups sifted all purpose flour
2 tsps. baking powder
1/2 tsp. salt

Directions:

Work shortening with a spoon until fluffy and creamy. (In 2008 I suggest a stand mixer!) Add sugar gradually, while continuing to work with a spoon until light. Add well-beaten eggs, vanilla and milk, and mix thoroughly. Sift together the dry ingredients and gradually add, beating after each addition.
Divide dough in half and tint each half a different color- red and green for Christmas works well. Roll or pat one color dough on wax paper without flour, (I use plastic wrap or parchment paper and a rolling pin) into a rectangular sheet 10"x13". Do the same with the other color and flip on top of first rectangle.
Peeling off wax paper, roll up jelly roll fashion from 13" side, and chill for several hours or overnight in the refrigerator. 

 Slice crosswise and bake in moderately hot oven of 375'F for about 10 mins. on a greased cookie sheet.

Variation: Make half of the vanilla refrigerator cookie recipe, adding 1 square unsweetened chocolate, melted, to the egg mixture. Tint the other half another color i.e. orange for Halloween.
Note: If desired, this cookie dough may be wrapped in waxed paper, stored in the refrigerator for a week or more, and then sliced and baked as needed. Cookies may be frozen. Number Of Servings: Makes about 4 dozen cookies.