Peanut butter pinwheel cookies.
Servings: 18
Ingredients:
- 1 / 2 cup ( or 100g ) shortening
- 1 cup ( or 200g ) white sugar
- 1 / 2 cup ( or 130g ) crunchy peanut butter
- 1 egg
- 2 tablespoons ( or 30ml ) milk
- 1 1 / 4 cups ( or 155g ) all – purpose flour
- 1 / 2 teaspoon ( or 3g ) salt
- 1 / 2 teaspoon ( or 2g ) baking soda
- 1 cup ( or 170g ) semisweet chocolate chips
Directions:
- Cream shortening and sugar until light and fluffy. Beat in peanut butter, egg and milk.
- Sift together flour, soda and salt. Stir into creamed mixture.
- Place dough on floured waxed paper. Roll into 15 x 18 inch rectangle ( just pat it out and don’t measure ).
- Melt chocolate chips over hot water; cool slightly. Spread over cookie dough.
- Roll up like jelly roll, rolling the long side, lifting wax paper off with each turn. Chill about 15-20 minutes.
- Preheat oven to 375 degrees F ( 190 degrees C ).
- Dough should be fine, but chocolate should be hard. Slice cookies 1/4 inch thick. Place on ungreased cookie sheet. Bake for 8-10 minutes.
