Chocolate Filled Pinwheels

Note: Making this cookie requires overnight chilling.

But super delicious so totally worth it!

Ingredients: 2 cups all purpose flour, 1 tsp baking powder, 1/2 tsp salt, 3/4 cup vegetable shortening, 1 cup granulated sugar, 1 large egg, 1 tbs vanilla extract

Filling: 1 cup semisweet chocolate chips, 2 tbs butter, 1 cup minced walnuts (in a food processor), 1/2 tbs vanilla extract

Directions:
1. Combine the flour, baking powder, and salt.
2. Creamt he veggie shortening and sugar in a large bowl. Beat in the egg. Beat in the vanilla extract. Gradually blend in the dry ingredients. Measure out 1/3 cup of the dough and set aside. Cover the remaining dough and chill for 2 hours.
3. To make the filling, melt the chocolate and butter in the top of a double boiler over low heat, stirring until smooth. Remove from the heat and stir in the walnuts and vanilla extract. Blend in the reserved dough.
4. On a floured surface, roll out the chilled dough to a 16 by 12-inch rectangle. Spread the chocolate mixture over the dough to within 1/4 inch of the edges. Starting on a long side, roll the dough up jelly-roll fashion. Pinch the seam to seal. Cut in half to make two 8-inch logs. Wrap in wax paper and chill overnight.
5. Preheat the oven to 350 degrees.
6. Slice the logs into 1/4-inch thick slices and place 1 1/2 inches apart on ungreased baking sheets.
7. Bake for 12-14 minutes, until lightly browned. Transfer to wire racks to cool.