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Chocolate Peppermint Pinwheels

By: Ellen Johnson

"My cookie-loving family is never satisfied with just one batch of these minty pinwheels, so I automatically double the recipe each time I bake them."

Rate/Review | Read Reviews (6)

Cook Time:
10 Min

Ready In:
10 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 36 servings

Ingredients

1/2 cup shortening
3/4 cup sugar
1 egg
1 tablespoon milk
1 teaspoon peppermint extract
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
1 (1 ounce) square unsweetened chocolate, melted

Directions

In a mixing bowl, cream shortening and sugar. Add egg, milk and extract; mix well. Combine the flour, salt and baking powder; gradually add to creamed mixture. Divide dough in half. Add chocolate to one portion; mix well. Roll each portion between waxed paper into a rectangle about 1/2 in. thick. Remove top sheet of waxed paper; place plain dough over chocolate dough. Roll up jelly-roll style, starting with a long side. Wrap in plastic warp; refrigerate for 2 hours or until firm.
Unwrap dough and cut into 1/4-in. slices. Place 2 in. apart on greased baking sheets. Bake at 375 degrees F for 8-10 minutes or until lightly browned. Remove to wire racks to cool.