Peanut Butter Pinwheel Cookies

• 1/2 cup shortening (Crisco is good)
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 1/2 cup smooth peanut butter
• 1 egg
• 2 tablespoons milk
• 1 1/4 cups flour, sifted before measuring
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup semi-sweet chocolate chips (1 6-oz pkg)

1. Cream the shortening and sugar until light and fluffy.
2. Beat in peanut butter, egg and milk.
3. Sift all dry ingredients together in a separate bowl, then stir into the creamed mixture.
4. Place peanut butter cookie dough on lightly floured waxed paper.
5. Roll out into a 15x8-in rectangle.
6. Melt the chocolate chips over hot water; cool slightly, and spread over peanut butter cookie dough.
7. Roll dough up jellyroll fashion, using the waxed paper to help roll.
8. Wrap with the waxed paper.
9. Chill 20-30 mins.
10. Slice cookie dough 1/4-in thick.
11. Bake, on ungreased cookie sheet at 375 degrees for 8-10 mins.

shortening, white sugar, brown sugar, smooth peanut butter, egg, milk, flour, baking soda, salt, semisweet chocolate chips

Taken from www.food.com/recipe/peanut-butter-pinwheel-cookies-76501 (may not work)