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A pinwheel cookie with chopped peanuts in the dough and a chocolate filling.
Makes about 96
1/2 cup butter, at room temperature
1/2 cup solid vegetable shortening
3 ounces cream cheese
1 cup granulated sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
2 cups sifted all-purpose flour
3/4 cup finely ground salted peanuts
1/2 cup semi-sweet chocolate morsels
2 tablespoons butter
In a mixing bowl, beat together 1/2 cup butter, shortening and cream cheese, then add sugar gradually, until mixture is light and fluffy. Mix in salt, vanilla, flour and peanuts. Divide dough into fourths and wrap each portion in plastic wrap. Chill at least 1 hour. In the top of a double boiler, melt together chocolate morsels and 2 tablespoons butter; stir until smooth. Remove from heat and allow to cool slightly. On a lightly floured surface, roll out one portion of dough into a 11" x 7" rectangle. Spread with 1/4 of the melted chocolate. Roll as for a jelly roll (starting at the narrow edge). Wrap the roll in waxed paper and chill. Repeat process with remaining dough and chocolate. Lightly grease a baking sheet and pre-heat the oven to 375F. Cut rolls into 1/4" slices and place cookies on prepared baking sheet. Bake about 10 minutes.
1-2 of 2 reviews
A cookie baker Dec 19, 2009
Would not make this again.
I had to throw all my dough out! It was so dry that I couldn't even roll it out without cracking and breaking apart! I even tried adding water to the dough ball. 1 star
... in .... Jul 19, 2008
Would make this again.
hmmm.. it's great.. 5 stars
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