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Peanut Butter Pinwheel Cookies | ||||||||||||
Course : Cookies Serves: 2 dozen |
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Ingredients:
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Preparation / Directions:In a large bowl beat butter until fluffy; gradually beat in sugar until light
and fluffy. Beat in peanut butter, egg and vanilla until smooth. Combine flour,
baking soda and salt; gradually mix half into peanut butter mixture. Using hands
mix in remaining flour mixture to form a stiff dough; refrigerate for 45
minutes. Meanwhile prepare the filling. Melt chocolate with butter in a bowl
over hot (not boiling) water. Let cool. Divide chilled dough in half. On a
lightly floured surface roll each half into 10 X 8 inch rectangle. Spread each
rectangle with half the chocolate mixture. Starting from long side roll up each
rectangle jelly roll style to form 2 long rolls. Wrap separately seam side down
in plastic wrap. Chill until firm or up to 12 hours. Using a sharp knife, cut
into 1/4 inch slices. Place 1 1/2 inches apart on a lightly greased baking
sheet. Bake at 375 degrees for 10-12 minutes of until lightly browned. Transfer
to wire rack to cool.
Notes: Can be stored in an airtight container for up to 1 week. | ||||||||||||
Nutritional Information:120 calories, 8g fat, 2g protein | ||||||||||||