Home Recipes: Peanut Butter Pinwheel Cookies Recipe
Yield: 4 DozenRecipe by luhu.jp
Ingredients:
1 cup: Butter, softened
1 cup: Packed brown sugar,
1 cup: Smooth peanut butter,
1: Egg,
1 tsp: Vanilla,
2 cup: All-pupose flour,
1 tsp: Baking soda,
1/2 tsp: Salt,
FILLING
6 ounce: Semisweet chocolate chips,
1 tsp: Butter,
Directions:
In 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
stiff dough; refrigerate for 45 minutes.
Filling: Meanwhile, melt chocolate with butter in bowl over hot (not
boiling) water. Let cool.
Divide dough in half. On lightly floured surface, roll each half into
10x8-inch rectangle. Spread each rectangle with half of the chocolate
mixture.
Starting from the long side, roll up each rectangle jelly-roll style
to form 2 long rolls. Wrap separately, seam side down, in plastic
wrap. Refrigerate until firm, at least 8 hours or up to 12 hours.
Using sharp knife, cut into 1/4-inch thick slices. Place 1-1/2 inch
apart on lightly greased baking sheets. Bake in 375F 190C oven for
10-12 minutes or until lightly browned.
Transfer to rack; let cool. (Can be stored in airtight container for
up to 1 week.) Source: Canadian Living magazine [Jul 95] Originator:
Holly Thomas, Brampton, Ontario, Canada
Per Cookie: about 120 calories, 2 g protein, 8 g fat,
12 g carbohydrate
[-=PAM=-] PA_Meadows@msn.com
Source from luhu.jp
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
stiff dough; refrigerate for 45 minutes.
Filling: Meanwhile, melt chocolate with butter in bowl over hot (not
boiling) water. Let cool.
Divide dough in half. On lightly floured surface, roll each half into
10x8-inch rectangle. Spread each rectangle with half of the chocolate
mixture.
Starting from the long side, roll up each rectangle jelly-roll style
to form 2 long rolls. Wrap separately, seam side down, in plastic
wrap. Refrigerate until firm, at least 8 hours or up to 12 hours.
Using sharp knife, cut into 1/4-inch thick slices. Place 1-1/2 inch
apart on lightly greased baking sheets. Bake in 375F 190C oven for
10-12 minutes or until lightly browned.
Transfer to rack; let cool. (Can be stored in airtight container for
up to 1 week.) Source: Canadian Living magazine [Jul 95] Originator:
Holly Thomas, Brampton, Ontario, Canada
Per Cookie: about 120 calories, 2 g protein, 8 g fat,
12 g carbohydrate
[-=PAM=-] PA_Meadows@msn.com
Source from luhu.jp
Tags
Cookies