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Chocolate Peppermint Pinwheels

 Chocolate Peppermint Pinwheels
My cookie-loving family is never satisfied with just one batch of these minty pinwheels, so I automatically double the recipe each time I bake them.
48 ServingsPrep: 15 min. + chilling Bake: 10 min./batch

Ingredients

  • 1 cup shortening
  • 1-1/2 cups sugar
  • 2 eggs
  • 2 tablespoons milk
  • 2 teaspoons peppermint extract
  • 2-1/2 cups King Arthur Unbleached All-Purpose Flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 2 ounces unsweetened chocolate, melted

Directions

  • 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.

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Chocolate Peppermint Pinwheels (continued)

Nutritional Facts: 1 serving (1 each) equals 92 calories, 5 g fat (1 g saturated fat), 9 mg cholesterol, 32 mg sodium, 11 g carbohydrate, trace fiber, 1 g protein.