Circles of refreshing mint and rich chocolate unite to form a palate-pleasing pinwheel.
Ingredients: 1 cup chocolate chips, 1/2 cup butter, 1/2 cup shortening, 1 cup granulated sugar, 1 egg, 1 teaspoon mint extract, 2 cups all-purpose flour, 1 egg white, lightly beaten, green food coloring.
Melt chocolate in microwave for one minute, stirring until chocolate is smooth; set aside. In a large bowl, cream butter and shortening with sugar. Add egg and mint extract; mix well. Gradually mix in flour. Divide dough into 2 equal portions. To the first portion, add a few drops of green food coloring and mix until thoroughly combined. Add melted chocolate to other portion and mix completely. Wrap each portion in waxed paper and chill in refrigerator for an hour, or until firm enough to roll.
Roll each portion on floured waxed paper into a 10x12 inch rectangle, about 1/4 inch thick. Brush one rectangle with some of egg white. Lifting by the waxed paper, carefully place second rectangle on top of first, and gently press together. Press around sides of rectangle to make even edges. Starting from the long end, use waxed paper to roll dough up into a log. Wrap in waxed paper and transfer roll to refrigerator. Chill until firm, about 3 hours.
Preheat oven to 375 degrees; lightly grease baking sheets or line with parchment paper. Remove waxed paper from roll and slice into 1/4 inch slices. Place on prepared baking sheets about an inch apart. Bake 8-10 minutes or until lightly browned around edges. Allow to cool on baking sheet for 1 minute before transferring to cooling racks.
Makes about 5 dozen pinwheels.
"The Ultimate Cookie Book" published by Tormont Publications Inc., Montreal, Canada, in 1997.