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.
Ingredients
- 1 cup shortening
- 1-1/2 cups sugar
- 2 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
Reviews
This recipe was bland so I substituted peppermint oil for the extract and that provided the kick they needed!!
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