- 1/2 cup shortening
- 3/4 cup sugar
- 1 egg
- 1 tablespoon milk
- 1 teaspoon peppermint extract
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1 (1 ounce) square unsweetened chocolate, melted
- In a mixing bowl, cream shortening and sugar. Add egg, milk and extract; mix well. Combine the flour, salt and baking powder; gradually add to creamed mixture. Divide dough in half. Add chocolate to one portion; mix well. Roll each portion between waxed paper into a rectangle about 1/2 in. thick. Remove top sheet of waxed paper; place plain dough over chocolate dough. Roll up jelly-roll style, starting with a long side. Wrap in plastic warp; refrigerate for 2 hours or until firm.
- Unwrap dough and cut into 1/4-in. slices. Place 2 in. apart on greased baking sheets. Bake at 375 degrees F for 8-10 minutes or until lightly browned. Remove to wire racks to cool.