Make this flavorful recipe for your Christmas cookie tray!

Chocolate Peppermint Pinwheels

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

Directions

~In a large bowl, cream shortening and sugar until light and fluffy. Beat in the eggs, milk, and extract. Combine the flour, salt, and baking powder; gradually add to creamed mixture and mix well. Divide dough in half. Add chocolate to one portion and mix well.

~Roll each portion between waxed paper into a 16×7-inch rectangle, about 1/4-inch thick. Remove top sheet of waxed paper; place plain dough over chocolate dough. Roll up jelly-roll style, starting with a long side. Wrap in plastic; refrigerate for 2 hours or until firm.

~Unwrap dough and cut into 1/4-in. slices. Place 2 inches apart on greased baking sheets. Bake at 375° for eight to 10 minutes or until lightly browned. Remove to wire racks to cool.