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Chocolate Mint Pinwheels

 

13

Yield

10

servings

Prep

50

min

Cook

10

min

Ready

60

min

Trans-fat Free, Low Carb
 

Ingredients

1 ½ cups chocolate chips
divided, mint
*
¾ cup butter
softened
cup sugar
1 large eggs
1 teaspoon vanilla extract
½ teaspoon salt

Directions

Melt, over hot (not boiling) water, ½ cup mint-chocolate chips, stir until smooth.

Cool to room temperature, set aside. In a large bowl, combine butter and sugar; beat until creamy.

Add egg and vanilla extract, blend well.

Gradually beat in flour and salt. Place 1 cup of dough in a small bowl.

Add melted chips; blend thoroughly.

Shape into a ball, flatten, (mixture will appear curdled).

Cover with plastic wrap.

Shape remaining dough into ball; flatten.

Cover with plastic wrap.

Chill until firm, about 1½ hours).

Preheat oven to 375℉ (190℃).

Between sheets of waxed paper, roll each ball of dough into a 13 x 9-inch rectangle.

Remove top layers of waxed paper and invert the chocolate dough onto the plain dough.

Peel off waxed paper. Starting from the long side, roll up jelly roll stype.

Cut into ¼ inch slices; place on ungreased cookie sheet.

Bake at 375℉ (190℃). for 7 to 8 minutes.

Cool completely on wire racks.

Melt over hot, (not boiling), water remaining 1 cup of chips; stir until smooth.

Spread flat side of cookie with ½ slightly rounded teaspoonful melted chocolate.

Chill until set.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 29g (1.0 oz)
Amount per Serving
Calories 15683% of calories from fat
 % Daily Value *
Total Fat 14g 22%
Saturated Fat 9g 45%
Trans Fat 0g
Cholesterol 58mg 19%
Sodium 223mg 9%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 0%
Sugars g
Protein 2g
Vitamin A 9% Vitamin C 0%
Calcium 1% Iron 1%
* based on a 2,000 calorie diet How is this calculated?

 

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