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| Pinwheel Cookies II |
"Peanut butter pinwheel cookies."
Ingredients :
- half cup shortening
- 1 cup white sugar
- half cup crunchy peanut butter
- 1 egg
- 2 tablespoons milk
- 1 1/four cups all-motive flour
- half of teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup semisweet chocolate chips
Instructions :
| Prep : | Cook : 18M | Ready in : |
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- Cream shortening and sugar till mild and fluffy. Beat in peanut butter, egg and milk.
- Sift together flour, soda and salt. Stir into creamed aggregate.
- Place dough on floured waxed paper. Roll into 15 x 18 inch rectangle (just pat it out and do not degree).
- 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 approximately 15-20 mins.
- Preheat oven to 375 degrees F (one hundred ninety tiers C).
- Dough need to be first-rate, but chocolate ought to be hard. Slice cookies 1/four inch thick. Place on ungreased cookie sheet. Bake for 8-10 mins.
Notes :
- Reynolds® parchment can be used for less complicated cleanup/removal from the pan.
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