Pinwheel Cookies II You Have To Try

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Pinwheel Cookies II

"Peanut butter pinwheel cookies."

Ingredients :

half of cup shortening
1 cup white sugar
half cup crunchy peanut butter
1 egg
2 tablespoons milk
1 1/four cups all-cause flour
1/2 teaspoon salt
half teaspoon baking soda
1 cup semisweet chocolate chips

Instructions :

Prep :	Cook : 18M	Ready in :

Cream shortening and sugar till mild 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 (simply pat it out and do not measure).
Melt chocolate chips over warm water; cool barely. Spread over cookie dough.
Roll up like jelly roll, rolling the long facet, lifting wax paper off with each flip. Chill about 15-20 minutes.
Preheat oven to 375 ranges F (190 tiers C).
Dough must be high-quality, however chocolate need to be difficult. Slice cookies 1/four inch thick. Place on ungreased cookie sheet. Bake for eight-10 mins.

Notes :

Reynolds® parchment may be used for simpler cleanup/elimination from the pan.

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