Presents

"Mint Chocolate Pinwheels"

Recipe Source: December 1998 Issue of Reader's Digest Cookies & Bars Recipe File Serving Size: Makes ? cookies

Amount Ingredient 2/3 cup sugar 1/2 cup butter or margarine, softened 1 egg 1 tablespoon milk 1 teaspoon vanilla extract 2 cups all purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1/3 cup mint chocolate chips, melted and slightly cooled

Preparation Instructions:

In a large mixing bowl, combine sugar, butter, egg, milk, and vanilla. Beat at medium speed of electric mixer until light and fluffy. Add flour, baking powder, and salt. Beat at low speed until soft dough forms. Dived dough in half. In large mixing bowl, combine half of dough and the melted chips. Beat at low speed until well blended. On lightly floured wax paper, roll chocolate dough into 1/8 inch thick rectangle. On second sheet of lightly floured wax paper, roll remaining dough into 1/8 inch thick rectangle. Turn white rectangle carefully onto chocolate rectangle, matching edges. Discard top sheet of wax paper. Roll dough, jelly roll style, starting with long side. (Peel off wax paper when rolling.) Pinch edge to seal. Wrap in plastic wrap or wax paper. Chill 2 to 3 hours, or until firm. Heat oven to 350 degrees. Cut roll into 1/4 inch slices. Place 2 inches apart on ungreased cookie sheets. Bake for 8 to 10 minutes, or until set. Cool completely before storing.

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