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» Chocolate Peppermint Pinwheels

How Did I Do It? > Food & Drink > Chocolate Peppermint Pinwheels
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These are a wonderful cookie for Christmas or any occasion. You can substitute any flavoring that you like for the peppermint extract, cherry or orange flavoring also works quite well. You can also make these ahead and roll them in waxed paper and then foil and freeze them for up to 2 weeks. Just take out the night before you want to bake them and defrost in the refrigerator and then slice right before baking.

1 C shortening

1 1/2 C sugar

2 eggs

2 Tbsp milk

2 tsp peppermint extract, or the flavoring of your choice

2 1/2 C all purpose flour

1/2 tsp salt

1/2 tsp baking powder

3 oz unsweetened chocolate, melted

Using a large mixing bowl, cream together shortening and sugar, add eggs, milk, and extract and beat well. Sift together flour, salt and baking powder. Gradually add to the creamed mixture and mix well.

Divide dough in half and add chocolate to one portion. Mix well.

Roll each portion of dough between waxed paper into a 16×7 inch rectangle around 1/4 inch thick. Remove top layer of waxed paper and place plain dough over top of the chocolate dough. Roll up jelly roll style starting on the long side of the rectangle.

Wrap in plastic wrap and chill for about 2 hours or until firm to the touch.

Preheat oven to 375F and unwrap dough. Cut into 1/4 inch slices with a sharp knife and place 2 to 3 inches apart on a greased baking sheet. Bake for 7 to 10 minutes or until lightly browned remove to wire racks to cool.

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