Monday, November 20, 2017
Cooking

Christmas cookies: Chocolate Peppermint Pinwheels

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1 cup shortening

1 ½ cups sugar

2 eggs

2 tablespoons milk

2 teaspoons peppermint extract

2 ½ cups all-purpose flour

½ teaspoon salt

½ teaspoon baking powder

2 ounces unsweetened chocolate, melted

In large bowl, cream shortening and sugar until light and fluffy. Beat in eggs, milk and peppermint extract. In separate bowl, combine the flour, salt and baking powder; gradually add to creamed mixture and mix well. Divide dough in half. Add melted chocolate to one portion and mix well.

Roll each portion between two sheets of waxed paper into a 16- by 7-inch rectangle about ¼ inch thick. Remove top sheet of waxed paper; place plain dough over chocolate dough. Roll jelly-roll style, starting with the long side. Wrap roll in plastic wrap and refrigerate for 2 hours or until firm.

Unwrap dough and cut into ¼-inch slices. Place 2 inches apart on greased baking sheets. Bake at 375 degrees for 8 to 10 minutes or until lightly browned. Remove to wire racks to cool.

Yield: Makes about 4 dozen.

Freezeworthy: Yes, but cool completely first.

Submitted by Wanda Fickey, Temple Terrace

Mazzaro's Italian Market

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