PB & J Pinwheels 1 cup Butter Flavor all vegetable shortening 1 cup Creamy Peanut Butter 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 1/2 cup red-raspberry jam 2/3 cup finely chopped peanuts
1. Cut parchment paper to line 17 x 11-inch pan. 2. Combine shortening, peanut butter, granulated sugar and brown sugar in a large bowl. Beat with electric mixer at medium speed until well blended. Beat in eggs and vanilla. Combine flour, salt and baking soda. Add gradually to creamed mixture at low speed. Beat until well blended. 3. Press dough out to edges of paper and spread with jam to within 1/2-inch of edges. 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 on nuts. Press on any extra nuts. Wrap in paper. Place in plastic bag. Refrigerate overnight. 4. Heat oven to 375 degrees F. Line baking sheet with foil or parchment paper. 5. Unwrap dough. Cut into 1/2-inch slices. Place 2 inches apart on prepared baking sheet. 6. Bake at 375 degrees F for 10 to 12 minutes or until set. Cool about 5 minutes on baking sheet before removing to new foil. If desired, top with additional jam before serving. "I love them that love me; and those that seek me early shall find me" Proverbs 8:17. ~Sugar _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
