Peanut Butter Whirls
Source of Recipe
The Pastry Shop
List of Ingredients
1/2 Cup Shortening (I use butter)
1/2 Cup White Sugar
1/2 Cup Brown Sugar
1/2 Cup Peanut Butter (smooth)
1 Egg
1 tsp Vanilla
1/2 tsp salt
1/2 tsp baking soda
1 1/4 Cup Flour
2 TBS milk
1 6oz package chocolate chips
Recipe
Melt the chocolate chips, stir and let set
to cool slightly.
Cream butter, sugars, peanut butter, egg
and vanilla in large bowl.
Add dry ingredients alternately with milk, mix well.
Roll out dough on flour covered surface into large
rectangle, 1/4" thick.
Spread with cooled melted chocolate.
Roll up jelly roll style.
Chill at least 1 hour, then slice into 1/8" slices.
Bake on ungreased cookie sheet at 350 for 8-10
minutes, until browned.
The dough is VERY sticky when first turned out, so
work some extra flour into it, or curse a lot like
Gram did.
If your chocolate is too hot, it will melt the dough
when you try to spread it.
Make sure you spread the chocolate as close to the
edges as possible, or you'll end up with end pieces
being all peanut butter, which really isn't too bad.
Use a VERY SHARP knife when cutting them, it makes the
task much easier.
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