Chocolate Peppermint Pinwheels Recipe
- 1 cup shortening
- 1-1/2 cups sugar
- 2 Eggland's Best Eggs
- 2 tablespoons milk
- 2 teaspoons peppermint extract
- 2-1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 2 ounces unsweetened chocolate, melted
- In a large bowl, cream shortening and sugar until light and fluffy. Beat in the eggs, milk and extract. Combine the flour, salt and baking powder; gradually add to creamed mixture and mix well. Divide dough in half. Add chocolate to one portion and mix well.
- Roll each portion between waxed paper into a 16-in. x 7-in. rectangle, about 1/4-in. thick. Remove top sheet of waxed paper; place plain dough over chocolate dough. Roll up jelly-roll style, starting with a long side. Wrap in plastic wrap; refrigerate for 2 hours or until firm.
- Unwrap dough and cut into 1/4-in. slices. Place 2 in. apart on greased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks to cool. Yield: 4 dozen.
Reviews for Chocolate Peppermint Pinwheels(5)
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The flavor is mild, not overwhelming. Both my kids approved. I too thought the dough was a little tricky to work with, but I just refrigerated each layer individually after rolling out between the wax paper. This made it much easier to lay on top of each other and then roll up. Mine did not turn out pretty like the picture at all! When I cut them, crumbs from the chocolate layer would get stuck in the white. Would definitely like to know how they got such perfect looking pinwheels.
The dough was so soft I could not roll it so I chilled it for four hours and still the white dough was gooey. I had to spread it with a knife on the chocolate dough. They tasted okay but the white dough was spongy. I would not make it again unless I added way more flour!!
i thought they were easy, i would add in that after you roll each portion between waxed paper the first time, refrigerate 30 minutes, then roll up jelly roll style, should be easier to handle.
My experience is the opposite - the dough is SO soft that it is sticking to the waxed paper. I am not quite sure what to do
First of all, my husband is a type-1 diabetic, so I made these with splenda rather than sugar. Normally splenda does not change the consistency of baking, so I'm thinking it's the recipe itself.
These cookies were very dry, which made it almost impossible to roll our the dough. I had to add more milk and it was still crumbling and tearing. After sitting in the fridge for 2 hours, I cut the cookies and baked for 10 minutes a batch. I don't think a cookie should really make a "sizzling" sound, but coming out of the oven - these did just that. My hubby likes them, but I do not. Will not be making again.
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