Peanut Butter And Jelly Pinwheels Recipes

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.

PEANUT BUTTER PINWHEELS

Steps:

• In a bowl, cream shortening, peanut butter and sugar. Beat in egg and milk. Combine the flour, baking soda and salt; gradually add to creamed mixture. , Roll out between floured waxed paper into a 12x10-in. rectangle. Sprinkle chips to within 1/2 in. of edges. Roll up tightly, jelly-roll style, starting with a long side; wrap in plastic. Refrigerate for 20-30 minutes or until easy to handle., Unwrap dough and cut into 1/2-in. slices. Place 1 in. apart on greased baking sheets. Bake at 375° for 10-12 minutes or until edges are lightly browned. Remove to wire racks to cool.

PEANUT BUTTER AND JAM PINWHEELS

Steps:

• BEAT shortening, peanut butter and sugar in large bowl at medium speed of electric mixer until well blended. Beat in egg, milk and vanilla.
• COMBINE flour, baking soda and salt. Add gradually to creamed mixture at low speed. Beat until well blended.
• CUT two pieces of wax paper to a size of 15 x 10 inches. 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-inch 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.
• HEAT oven to 375 degrees F. Coat baking sheet lightly with no-stick cooking spray. Unwrap dough. Cut into 3/8-inch slices. Place 2-inches apart on prepared baking sheet. Return dough to freezer until all cookies are sliced.
• BAKE 11 to 12 minutes or until set. Cool 1 minute on baking sheet before removing to cooling rack.
• TIP By freezing the dough, a nice clean cut can be made when slicing to make cookies.

PEANUT BUTTER AND JELLY ROLL-UPS

Steps:

• COMBINE cream cheese and preserves in small bowl until well blended.
• SPREAD tortillas with peanut butter to within 1/2-inch of edges. Top peanut butter with cream cheese mixture, to within 1/2-inch of edges. Carefully roll up tortillas.
• WRAP each rolled tortilla securely in plastic wrap. Refrigerate for several hours or overnight. To serve, remove from refrigerator and unwrap. Slice each tortilla into 4 to 8 angled slices.

PEANUT BUTTER GRANOLA PINWHEELS

Steps:

• Spread peanut butter over each tortilla; drizzle with honey and sprinkle with granola. Roll up; cut into slices.

PEANUT BUTTER AND JELLY PINWHEELS

Steps:

• Spread peanut butter over each tortilla; next spread with jelly and sprinkle with granola. Roll up; cut into slices. Serve immediately.

PEANUT BUTTER PINWHEELS

Steps:

• In mixing bowl, combine 16 oz sugar, butter, milk, and vanilla (should be stiff and dough-like).
• Chill for a few minutes to help prevent sticking.
• Divide dough into 2 balls, and roll each ball out to pie crust thickness (Use parchment or wax paper and plenty of powdered sugar both over and under dough to keep it from sticking).
• 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.