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Peanut Butter and Jam Pinwheels

Yield

3 dozen cookies

Ingredients

1/2 cup shortening
1/2 cup creamy peanut butter
3/4 cup granulated sugar
1 large egg
2 tablespoons milk
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup seedless red raspberry jam
1 teaspoon cornstarch

Directions

In a large bowl, beat shortening, peanut butter and sugar at medium speed until well blended. Beat in egg, milk and vanilla. Combine flour, baking soda and salt. Gradually add to creamed mixture. Beat at low speed until well blended.

Cut two pieces of wax paper 15" x 10". Place dough on one sheet, top with second sheet, then roll dough to the edges. Mix jam with cornstarch until dissolved and smooth. Remove top piece of wax paper. Spread jam mixture on dough evenly to within 1/2" of edges.

Lift up long side of wax paper. Loosen dough with spatula. Using the wax paper, roll up dough jelly-roll fashion. Seal seam. Wrap in the wax paper to freeze for 1 hour or wrap in plastic wrap to refrigerate overnight.

Preheat oven to 375°F. Lightly grease baking sheet using Pan Release.

Unwrap dough. Cut into 3/8" slices. Place 2" apart on prepared baking sheet. Return dough to freezer until all cookies are sliced.

Bake 11 to 12 minutes or until set. Remove from oven and cool on cookie sheets for 1 minute. Remove from cookie sheet and place on wire rack until cool.

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