Grandmas Pinwheel Candy Recipes

PEANUT BUTTER PINWHEEL CANDY

Steps:

• With electric mixer, combine mashed potatoes, butter, and 1 cup sugar.
• Add in remaining sugar, 1 cup at a time. Start by adding 6 cups of powdered sugar, if the dough is not moldable in your hands and can't be rolled into a ball, continue to add sugar until it is firm.
• Stir in vanilla.
• Refrigerate filling for 1 hour.
• Once chilled, divide dough into two pieces and place one piece on a clean surface that you've generously dusted with powdered sugar. Dust the surface of the dough with additional sugar, and use a rolling pin to roll dough out into a rectangle about 1/4" thick. Make sure that your dough can be rolled at this point, if it's too sticky or falling apart, you may need to add more sugar, re-shape it into a ball, and start over.
• Once dough has been rolled into a 1/4" rectangle, spread evenly with peanut butter, leaving a small amount of space peanut butter-free around the perimeter of the dough.
• Starting with the longer side of your rectangle, gently but tightly roll into a lot.
• Use a knife to slice into pieces about 1/2" thick.
• Repeat steps 5-8 with remaining half of dough.
• Serve and enjoy.

PEANUT BUTTER PINWHEELS

Steps:

• In mixing bowl, combine 16 oz of powdered sugar, butter, milk, and vanilla. The mixture will become stiff and dough-like
• Pop in the fridge and let chill for a few minutes to help prevent sticking.
• Divide dough into 2 balls, and roll each ball out to pie crust thickness. Roll onto parchment paper dusted with powdered sugar to help aid in the rolling.
• Heat peanut butter until runny and easily spreadable- not too hot- and spread evenly over rolled dough.
• Roll dough into a log (you may have to sprinkle a little more powdered sugar on it as you go to help with stickiness).
• Chill 1 hour and slice into 1/4" pinwheels- keep refrigerated.

GRANDMA'S CHRISTMAS CANDY

Steps:

• Line a 9 X13 inch pan with foil. Set aside.
• In the top pot of a double boiler set, slowly melt chocolate pieces and butter until smooth. Add peanut butter and stir until well mixed.
• Pour chocolate mixture into pan; cover and chill in refrigerator until hardened. Cut into small squares and serve.

CANDY CANE PINWHEEL COOKIES

Steps:

• Beat butter and sugar in a small bowl with an electric mixer until pale and creamy.
• Add egg, beat until just combined.
• Add sifted flour; stir to combine.
• Turn out onto a lightly floured surface and gently knead until smooth.
• Divide dough in half. Tint one-half red.
• Shape dough halves into separate discs; wrap in plastic wrap. Refrigerate for 15 minutes.
• Preheat oven to 350 F line a baking sheet with parchment paper.
• Roll each dough half between sheets of parchment paper into an 8-inch x 12-inch rectangle; remove the top sheet of parchment paper.
• With one long side of the dough facing you, place the red dough on top of the plain dough, leaving a 1/2-inch border on the long side closest to you; starting at this end, and using paper as a guide, roll dough to form a log.
• Wrap with plastic wrap; refrigerate for 30 minutes or until firm.Using a small sharp knife, cut the log into 1/2-inch thick slices; place on a baking sheet.
• Bake for 10 minutes or until lightly golden and a pinwheel can be pushed gently without breaking. Cool pinwheels on baking sheets.
• Mix sifted powdered sugar and water in a small bowl to form a smooth paste.
• Place the crushed candy canes on a small plate or bowl.
• Dip edge of cookie into icing, coating around the entire cookie.
• Then roll edge in candy canes.
• Repeat with remaining cookies.
• Allow cookies to set.
• Store in airtight container.

GRANDMA'S PINWHEEL CANDY

Steps:

• Mix all but peanut butter together.
• (add more milk/ or sugar if you need. Should be like a doughy ball, but not real sticky).
• On wax paper, sprinkle some of the sugar on it to help if from sticking, and roll out mixture. Make it as square as possible.( I roll mine out sort thin, but again this depends on your preference).
• Smooth on peanut butter to desired thickness.
• Start on oneside, and begin rolling it up. (It will look like a large log) Put sugar on your hands and keep putting on 'log' as you roll it up to help make it easier.
• Take the 'log', and roll it up in wax paper, and then a kitchen hand towel (to help keep shape) and chill in the fridge (or freezer if you are in a hurry)The colder- the easier to slice.
• Once cold, slice as desired thickness.
• (put wax paper in between layers when stacking so the pieces don't stick together).
• Keep refridgerated until time to serve.