Peanut Butter And Jam Pinwheels
Serves: 3
Destiney Bartoletti
1 January 1970
Based on User reviews:
45
Spice
46
Sweetness
48
Sourness
39
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
3 cup
Sugar1 large
Egg2 tbsps
Milk1 tsp
Vanilla Extract1 tsp
Baking Soda1 tsp
Salt1 tsp
CornstarchDirections:
1
BEAT shortening, peanut butter and sugar in large bowl at medium speed of electric mixer until well blended
2
Beat in egg, milk and vanilla
3
COMBINE flour, baking soda and salt
4
Add gradually to creamed mixture at low speed
5
Beat until well blended
6
CUT two pieces of wax paper to a size of 15 x 10 inches
7
Place dough on one sheet, top with second sheet, then roll dough to the edges
8
Mix jam with cornstarch until dissolved and smooth
9
Remove top piece of wax paper
10
Spread jam mixture on dough evenly to within 1/2-inch of edges
11
LIFT up long side of wax paper
12
Loosen dough with spatula
13
Using the wax paper, roll up dough jelly-roll fashion
14
Seal seam
15
Wrap in the wax paper to freeze for 1 hour or wrap in plastic wrap to refrigerate overnight
16
HEAT oven to 375 degrees F
17
Coat baking sheet lightly with no-stick cooking spray
18
Unwrap dough
19
Cut into 3/8-inch slices
20
Place 2-inches apart on prepared baking sheet
21
Return dough to freezer until all cookies are sliced
22
BAKE 11 to 12 minutes or until set
23
Cool 1 minute on baking sheet before removing to cooling rack
24
TIP By freezing the dough, a nice clean cut can be made when slicing to make cookies