Ethel's Sugar Cookies/Chocolate Pinwheels

From Betty Crocker New Picture Cook Book circa 1961

Ingredients:
3/4 c shortening (part butter)
1 c sugar
2 eggs
1/2 t lemon flavoring or 1 t vanilla
2 1/2 c flour
1 t baking powder
1 t salt

Directions:
Mix well shortening, sugar, eggs and flavoring.  Measure flour by dip-level-pour method or by sifting.  Blend flour, baking powder and salt; stir in.  Chill at least 1 hr.  Heat over to 400F (mod. hot).  Roll 1/8" thick on floured board.  Cut with 3" cooky cutter.  Place on ungreased baking sheet.  Bake 6 to 8 min.  Makes about 4 dozen.


"Dip-Level-Pour" method for regular flour
Dip nested measuring cup into sack or canister.
Level off with spatula or straight-edged knife. 
Do not tap cup or pack flour.
Pour flour into mixing bowl with other ingredients; just stir to blend.

Alternatives:
Chocolate Pinwheels
Make dough for Ethel's Sugar Cookies using vanilla flavoring.  Divide dough into 2 parts.  Into 1 part, blend 2 sq. unsweetened chocolate (2 oz), melted and cooled.  Chill.  Roll white dough into an oblog, 12"x9".  Roll chocolate dough same size and lay on top of white.  Roll together until 3/16" thick.  Roll up tightly beginning at wide side.  Chill.  Cut 1/8" slices.  Bake at 400F 8 to 10 minutes.  Makes 7 dozen.