Peanut Butter Pinwheel Cookies

In a large bowl, beat butter until fluffy; gradually beat in sugar until light and fluffy.

Add peanut butter, egg and vanilla and beat until smooth.

In another bowl, combine flour, baking soda and salt; gradually mix

or stir half of flour mixture into the peanut butter mixture.

Using your hands, mix in remaining flour mixture to form a stiff dough.

Refrigerate for 45 minutes.

Filling:.

While dough is chilling, melt chocolate with butter in a bowl over HOT water (not boiling).

Let cool.

Take chilled dough and divide in half.

On lightly floured surface, roll each half into a 10-in. x 8-in. rectangle.

Spread each rectangle with half of the melted chocolate mixture.

Starting from the long side, roll up each rectangle jelly-roll style to form 2 long rolls.

Wrap separately in plastic wrap.

Refrigerate until firm at least 8 hours or up to 12 hours.

Using a sharp knife, cut into 1/4-in. slices.

Place 1 1/2-in. apart on lightly greased baking sheets. Be sure to rotate sheets and turn from back to front halfway through baking as this ensures a better baked cookie.

Bake in a preheated 375 degree oven for 10-12 minutes or until lightly browned.

Transfer to wire racks and cool.

This cookie can be stored in an airtight tin for up to 1 week.