1 cup sugar
1/4 cup butter, softened
1/4 cup shortening
1/2 tsp. vanilla
1 egg
2 ounces unsweetened baking chocolate, melted and cooled
1 3/4 cups all-purpose flour
1 tsp. baking powder
1/8 tsp. salt
1/2 cup finely chopped peanuts

Beat sugar, butter, shortening, vanilla and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in chocolate. Stir in flour, baking powder and salt. Cover and refrigerate about 2 hours or until firm. Heat oven to 400 degrees. Divide dough in half. Roll each half into rectangle, 12 x 9 inches, on lightly floured cloth-covered surface. Sprinkle each rectangle with half of the peanuts; gently press into dough. Cut dough into 3-inch squares. Place about 2 inches apart on ungreased cookie sheet. Cut squares diagonally from each corner almost to center. Fold every other point to center to resemble pinwheel. Bake about 6 minutes or until set. Remove from cookie sheet to wire rack. Cut squares diagonally from each corner almost to center. Fold every other point to center to resemble pinwheel.