Peanut Butter and Chocolate Pinwheels Recipe By : Serving Size : 60 Preparation Time :0:00 Categories :
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 18 ounces roll refrigerated peanut butter cookie dough 1/4 cup all-purpose flour 18 ounces roll refrigerated sugar cookie dough 1/4 cup unsweetened cocoa powder 1/2 cup finely chopped peanuts COMBINE peanut butter cookie dough and flour in a large mixing bowl; use a wooden spoon to mix well. Divide dough in half. COMBINE sugar cookie dough and cocoa powder in another large mixing bowl; use another wooden spoon to mix well. Divide dough in half. BETWEEN pieces of waxed paper, roll half of the peanut butter dough into a 12x6-inch rectangle. Repeat with half of the sugar cookie dough. Remove the top pieces of waxed paper. Invert one rectangle on top of the other; press down gently to seal. Remove top piece of waxed paper. Tightly roll up, jellyroll style, starting from the long side. Repeat with remaining dough portions. SPRINKLE half of the peanuts onto waxed paper. Roll one log of dough in peanuts. Wrap in waxed paper or plastic wrap. Repeat with remaining dough and peanuts. Chill dough logs 1 hour or till firm enough to slice. Using a sharp, thin knife, cut dough logs into 1/4-inch thick slices. Place the slices 2 inches apart on an ungreased cookie sheet. BAKE in a 375 F oven for 8 to 10 minutes or till edges are firm. Transfer cookies to a wire rack and cool. Makes about 60. Description: "If you're really pressed for time, chill the rolls in the freezer only 30 minutes or till they're firm enough to slice." Source: "Better Homes & Gardens Christmas Cookies 2000, page 86" "I love them that love me; and those that seek me early shall find me" Proverbs 8:17. ~Sugar _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
