Recipe - Peanut Butter Pinwheel Cookies

1 cup Butter; softened
1 cup Packed brown sugar
1 cup Smooth peanut butter
1 Egg
1 teaspoon Vanilla
2 cup Flour
1 teaspoon Baking soda
One half teaspoon Salt

FILLING
6 ounce Semi sweet chocolate chips
1 teaspoon Butter

1. In a large bowl beat butter until fluffy; gradually beat in sugar until
light and fluffy.

2. Beat in peanut butter, egg and vanilla until smooth.

3. Combine flour, baking soda and salt; gradually mix half into peanut
butter mixture.

4. Using hands mix in remaining flour mixture to form a stiff dough;
refrigerate for 45 minutes.

5. Meanwhile prepare the filling. Melt chocolate with butter in a bowl over
hot (not boiling) water. Let cool.

6. Divide chilled dough in half. On a lightly floured surface roll each
half into 10 X 8 inch rectangle.

7. Spread each recatangle with half the chocolate mixture.

8. Starting from long side roll up each rectangle jelly roll style to form
2 long rolls. Wrap separately seam side down in plastic wrap.

9. Chill until firm or up to 12 hours.

10. Using a sharp knife, cut into One fourth inch slices. Place 1 One half inches apart
on a lightly greased baking sheet.

11. Bake at 375 degrees for 1012 minutes of until lightly browned.
Transfer to wire rack to cool.

Notes: Can be stored in an airtight container for up to 1 week. Per Cookie:
120 calories, 8g fat, 2g protein

Recipe by: Canadian Living July 1995

Posted to recipeludigest by RecipeLu recipelu@geocities.com on Feb 19,
1998