INGREDIENTS:
1/2 cup vegetable shortening
1 cup sugar
1/2 cup peanut butter
1 egg
2 tbsp milk
1 1/4 cup sifted flour
1/2 tsp salt
1/2 tsp baking soda
6 ounces semi-sweet chocolate chips
DIRECTIONS:
Cream shortening and sugar until light and fluffy. Beat in peanut butter, egg and milk. Sift together flour, salt and baking soda and stir into creamed mixture. Place dough (will be somewhat stick but greasy enough to handle easily) on lightly floured parchment paper and roll or press into a 15x8 inch rectangle.
Temper chocolate chips in microwave, melting to a smooth consistency. Let cool slightly. Smooth over dough, leaving a 1-inch border on three sides and a 3-inch border on one side.
Roll up cookies like a jelly roll, starting with the long side and rolling towards the side with the 3-inch border. Cover and chill for 1/2 hour. Remove from refrigerator and slice cookies into 1/4-inch slices. Lay on ungreased cookie sheet and bake in a preheated 375 F. oven for 8-10 minutes.
The cookies will be lightly puffed but will not change color. Let cool on baking pan for 5-10 minutes, then place them on a cooling rack to cool completely.
1/2 cup vegetable shortening
1 cup sugar
1/2 cup peanut butter
1 egg
2 tbsp milk
1 1/4 cup sifted flour
1/2 tsp salt
1/2 tsp baking soda
6 ounces semi-sweet chocolate chips
DIRECTIONS:
Cream shortening and sugar until light and fluffy. Beat in peanut butter, egg and milk. Sift together flour, salt and baking soda and stir into creamed mixture. Place dough (will be somewhat stick but greasy enough to handle easily) on lightly floured parchment paper and roll or press into a 15x8 inch rectangle.
Temper chocolate chips in microwave, melting to a smooth consistency. Let cool slightly. Smooth over dough, leaving a 1-inch border on three sides and a 3-inch border on one side.
Roll up cookies like a jelly roll, starting with the long side and rolling towards the side with the 3-inch border. Cover and chill for 1/2 hour. Remove from refrigerator and slice cookies into 1/4-inch slices. Lay on ungreased cookie sheet and bake in a preheated 375 F. oven for 8-10 minutes.
The cookies will be lightly puffed but will not change color. Let cool on baking pan for 5-10 minutes, then place them on a cooling rack to cool completely.
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