Chocolate Swirl Cookies

• 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 to get the dough together

Ingredients filling:

• 1 cup semi-sweet chocolate chips
• 1/2 cup sweetened condensed milk
• 1 tbsp shortening ( or butter )

Preheat oven to 350 degrees F.

In top of double boiler, melt chocolate, sweetened milk and shortening. Stir until combined, and set aside to cool slightly. 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). Divide dough into thirds. Roll out each on floured surface to a 10x6-inch rectangle. You cak roll out between parchment papper to avoid the dough stick on rolling surface.
Spread each with chocolate filling; sprinkle with nuts if desired.
Roll up, starting with the 10-inch side. Carefully transfer the roll to an ungreased cookie sheet.
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.
To serve, cut into slices about 1/4-inch thick. These can be frozen in the whole rolls, then defrosted and sliced later.

Thank you for stopping by. Enjoy!

Image may be NSFW.
Clik here to view.