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PEANUT BUTTER AND JELLY PINWHEEL COOKIES




Source of Recipe


Smuckers.com


List of Ingredients




1 cup butter flavor CRISCO® All-Vegetable Shortening OR 1 Butter Flavor CRISCO® Stick
1 cup JIF® Creamy Peanut Butter
1/2 cup SMUCKER'S® Red Raspberry Jam
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
2/3 cup very finely chopped peanuts
Parchment paper

Recipe



1) Combine shortening, Jif peanut butter, granulated sugar and brown sugar in large bowl. Beat at medium speed of electric mixer until well blended. Beat in eggs and vanilla.

2) Combine flour, salt and baking soda. Add gradually to creamed mixture at low speed. Beat until well blended.

3) Cut parchment paper to line 17x11-inch pan. Press dough out to edges of paper. Spread with Smucker's jam to within 1/2-inch of edges.

4) 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 nuts. Press on any extra nuts. Wrap in plastic wrap. Refrigerate overnight or until firm.

5) Heat oven to 375ºF. Spray baking sheet with cooking spray. Unwrap dough. Cut into 1/2-inch slices. Place slices 2 inches apart on prepared baking sheet.

6) Bake for 10 to 12 minutes or until set. Cool about 5 minutes on baking sheet before removing to cooling rack.

*If desired, top with additional Smucker's Red Raspberry Jam before serving.

Makes about 3 dozen cookies.