Peanut Butter & Jelly Pinwheels
Source of Recipe
unknown
Recipe Introduction
These fun pinwheel cookies are a dazzling and delicious
treat for any special occasion. Kids are sure to love them!
Prep Time: approx. 20 Minutes. Cook Time: approx. 15
Minutes. Ready in: approx. 8 Hours 35 Minutes. Makes 3 dozen
(36 servings).
List of Ingredients
1 cup Butter Flavor
Crisco® all vegetable shortening
1 cup Jif® Creamy Peanut Butter
3/4 cup granulated sugar
3/4 cup firmly packed light
brown sugar
2 eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1/2 cup Smuckers®
red-raspberry jam
2/3 cup finely chopped peanuts
Recipe
1 Cut parchment paper to line 17 x 11-inch pan.
2 Combine Butter Flavor Crisco®, peanut butter,
granulated sugar and brown sugar in a large bowl. Beat with
electric mixer at medium speed until well blended. Beat in eggs
and vanilla. Combine flour, salt and baking soda. Add
gradually to creamed mixture at low speed. Beat until well blended.
3 Press dough out to edges of paper and spread with jam
to within 1/2-inch of edges. Lift up long side of paper.
Loosen dough with spatula. Roll dough up jelly-roll fashion.
Seal seam. Sprinkle nuts on paper. Roll dough over on nuts.
Press on any extra nuts. Wrap in paper. Place in plastic
bag. Refrigerate overnight.
4 Heat oven to 375 degrees F. Line baking sheet with foil
or parchment paper.
5 Unwrap dough. Cut into 1/2-inch slices. Place 2 inches
apart on prepared baking sheet.
6 Bake at 375 degrees F for 10 to 12 minutes or until
set. Cool about 5 minutes on baking sheet before removing
to new foil. If desired, top with additional jam before serving.
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