Chocolate Pinwheel Cookies

Ingredients:

• 0.5 cups of confectionery fat
• 0.5 cups of sugar
• 1.5 tsp vanilla extract
• 1 large egg yolk
• 1.5 cups premium flour
• 0.5 tsp baking powder
• 1/4 teaspoon salt
• 3 tbsp. milk
• 30 g melted unsweetened baking chocolate

Preparation:

1. In a large bowl, beat the shortening and sugar with a mixer. Add the vanilla and egg yolk and mix well.
2. Sift the flour into a separate bowl along with the baking powder and salt. Add the flour mixture and milk alternately to the sugar mixture, beginning and ending with the flour, and knead until smooth. Divide the dough in half. Add the chocolate to one half, mixing thoroughly. Wrap both halves of dough in separate pieces of plastic wrap and refrigerate for about 1 hour.
3. Unfold and roll each half of the dough between two sheets of waxed paper to a thickness of 0.3 cm. Remove the waxed paper from the top of each layer of dough. Place the white layer on top of the chocolate layer and carefully roll it up, using the paper as a guide. Wrap the roll in waxed paper and refrigerate overnight.
4. The next day, preheat the oven to 190°C.
5. Cut the roll into 0.5 cm-thick circles and place them on an ungreased baking sheet, spacing them about 1 cm apart. Bake for about 12 minutes. The cookies should not brown. Carefully transfer them to wire racks and let them cool.
   
   Note
   
   Cut the roll with a very sharp knife, wiping it after each cut to prevent the colors from mixing and to keep the cookies round. You can also use an electric knife. You can also cut the dough with thread. Thread a 30 cm (12 in) length of thread under the roll, cross the ends over the top, and pull tight.