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Mint Chocolate Pinwheels
3/4 cup butter, softened
1 cup granulated sugar
1 teaspoon baking powder
1 egg
1/4 teaspoon mint extract
green food coloring
2-1/4 cups all-purpose flour
6 Oreo cookies (regular flavor), finely crushed
1/2 cup semi-sweet chocolate chips
In a large mixing bowl, beat butter with an
electric mixer for 30seconds. Add sugar and baking powder and beat until
combined. Beat in egg, mint extract, and a few drops of green food coloring
until mixture reaches a mint green color. Stir in flour until well blended.
Divide dough in half, wrap halves in plastic wrap and chill 1 hour or until
somewhat firm. Roll one half of dough between two sheets of waxed paper into an
8x7-inchrectangle. Peel off the top sheet of waxed paper and sprinkle half of
the crushed Oreo cookies over the dough, to within 1/4 inch of sides. Starting
from the short side, roll up dough and pinch to seal. Repeat with remaining
dough and crushed Oreos. Wrap rolls in plastic wrap and stand upright in tall
drinking glasses, then chill about 4 hours or until very firm. Pre-heat oven to
375 F. Remove one roll of dough from refrigerator. Unwrap and slice into
1/4-inch slices. Place 2 inches apart on an ungreased baking sheet. Bake 8 to 9
minutes or until edges are firm but not brown. Cool on baking
sheet for 1 minute then remove to wire rack to cool completely. Repeat with
other roll. When cooled, melt chocolate chips in the top of a double boiler over
hot (not boiling) water. Transfer melted chocolate to a re-sealable plastic bag
and with a scissors, snip off a tiny corner of the bag. Drizzle melted chocolate
over cookies. Allow chocolate to set and harden, then store in an airtight
container in layers separated by sheets of waxed paper for up to 3 weeks.
Makes about 50 cookies.
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