Peanut Butter Pinwheels

1 1/4 cups flour
1/2 teaspoon each salt and baking soda
1/2 cup shortening
1 cup sugar
1/2 cup chunk-style peanut butter
1 egg
2 tablespoons milk
1 cup (6 ounces) chocolate chips
1 tablespoon butter

Sift the flour, salt and baking soda together. Cream the shortening until soft. Add the sugar and continue creaming until mixture is smooth. Blend in thoroughly the peanut butter, egg, milk, and flour mixture. Chill dough just until firm enough to handle, about 30 minutes.

Melt chocolate over very warm water. When chocolate is melted, stir in the butter. (The chocolate will thicken slightly.)

Divide dough in half. Roll each portion between two pieces of plastic wrap into an 8-inch square about 1/4 inch thick. Remove the piece of plastic on top. Spread the cool chocolate over both squares and roll up each one, jelly-roll fashion. (The plastic helps lift the dough in order to roll it.) Wrap the rolls in the plastic and chill the dough only 30 minutes.

Adjust rack to lower third of the oven and preheat to 350 degrees. Cut rolls close to 1/8-inch thick slices, and place 1 1/2-inches apart on parchment-lined baking sheets. To make the slicing easier and uniform, mark roll lightly with a knife at intervals. Slip a 12-inch long piece of thread or thin string beneath the roll and, at each mark, draw ends of string together above the roll. Cross the string ends and pull quickly and tightly through the dough. Bake about 8 to 10 minutes. Cool on wire racks.

Makes 5 dozen.

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