Phyllis' Peanut Butter Swirls
- 1/2 C creamy peanut butter
- 1/4 C shortening
- 1 C sugar
- 1 egg
- 2 Tbsp. milk
- 1 1/4 C APF
- 1/2 tsp. salt
- 1/2 tsp. baking soda
- 1 6 oz. package milk or semi-sweet chocolate chips, melted and slightly cooled
- In a large mixing bowl, cream PB, shortening, and sugar until light and fluffy. Beat in egg and milk. In a separate bowl, stir together the flour, salt and baking soda. Stir the dry mix into the PB mix and incorporate well. Chill dough until firm, about 1 hr. Divide in half. Roll each half on waxed paper into a 10X8 rectangle. Spread each rectangle with 1/2 of the melted chocolate. Starting with the long side, roll up jelly-roll style, using the wax paper to make a nice clean roll. Wrap in another piece of wax paper, and chill for 30 minutes. (Make sure to not exceed 30 minutes or chocolate will be difficult to slice through. Slice into cookies about 1/4 inch thick and place on ungreased baking sheet. Bake at 350 degrees for 7 to 8 minutes.
peanut butter, shortening, sugar, egg, milk, apf, salt, baking soda, milk
Taken from www.epicurious.com/recipes/member/views/phyllis-peanut-butter-swirls-1277780 (may not work)