Iswari (iswari) wrote in vegancooking,

Chocolate Peanut Butter Pinwheels

Someone asked for this recipe in the vgn_cookie_swp community, so here it is. I'm not much for butter cookies myself, but other people really seem to like them. Next time, I want to try them with a bittersweet chocolate and almond paste filling...

For filling:
6 oz Tropical Source chocolate chips
1/2 cup chunky peanut butter

For dough:
1 cup Earth Balance Buttery Spread, softened
3/4 cup sugar
2 teaspoons Ener-G Egg Replacer + 2 tablespoons water
1 teaspoon vanilla
2 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt

Make filling:
Melt chocolate in a double boiler or a metal bowl set over a pan of barely simmering water, stirring occasionally, and remove from heat. Stir in peanut butter.

Make dough:
Beat together Earth Balance and sugar with an electric mixer until light and fluffy, then beat in egg replacer + water and vanilla. Sift flour, baking powder, and salt into mixture and beat until combined well.

Assemble rolls:
Halve dough and roll out each half between sheets of parchment paper into a roughly 12- by 8-inch rectangle. Remove top sheets of parchment paper (if they stick too much, chill dough briefly to firm up slightly) and divide chocolate filling between rectangles, spreading it in an even layer. Tightly roll up each rectangle jelly-roll fashion, beginning with a long side and using wax paper as an aid, to form a 12-inch log. Wrap rolls in wax paper and then foil. Chill rolls until firm.

Preheat oven to 350°F.

Working with 1 roll at a time (keep remaining roll chilled), cut rolls crosswise into 1/4-inch-thick slices and arrange slices 1 inch apart on ungreased baking sheets. Bake in batches in middle of oven until pale golden and set, approximately 12-15 minutes. Transfer warm cookies to racks to cool.

Makes about four dozen.
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