"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Whirligig Cookies Recipe

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This recipe for Whirligig Cookies, by , is from First Baptist Church Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joanne Markley


1/2 c. shortening
1/2 c. brown sugar
1/2 c. granulated sugar
1/2 c. peanut butter
1 egg, unbeaten
1 1/2 c. all-purpose flour, sifted before measuring
1/2 tsp. baking soda
1/2 tsp. salt
1 (6 oz.) pkg. chocolate chips

Preheat oven to 375.

Cream shortening, brown sugar, sugar, and peanut butter together thoroughly. Add egg; beat until light and fluffy. Stir flour with soda, and salt. Add egg mixture and blend well. Roll dough into oblong shape 1/2 inch thick.

Melt chocolate bits over hot boiling water.
Cool slightly.
Spread on rolled out dough with spatula.
Roll up like jelly roll and chill.
Slice 1/4 inch thick.
Place on ungreased 10 x 14 inch cookie sheet.
Bake for 10-15 minutes.
Remove from pan to cooling rack immediately after baking.

Number Of Servings:
Number Of Servings:
Yeilds 3 dozen




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