Saturday, November 1, 2008

Peanut Butter and Jelly Pinwheels

Peanut Butter and Jelly Pinwheels

Source: Smucker's


* 1 cup butter flavor CRISCO® All-Vegetable Shortening OR 1 Butter
Flavor CRISCO® Stick
* 1 cup JIF® Creamy Peanut Butter
* 1/2 cup SMUCKER'S® Red Raspberry Jam
* 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
* 2/3 cup very finely chopped peanuts
* Parchment paper


Combine shortening, Jif peanut butter, granulated sugar and brown
sugar in large bowl. Beat at medium speed of electric mixer 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.

Cut parchment paper to line 17x11-inch pan. Press dough out to edges
of paper. Spread with Smucker's 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
nuts. Press on any extra nuts. Wrap in plastic wrap. Refrigerate
overnight or until firm.

Heat oven to 375ºF. Spray baking sheet with cooking spray. Unwrap
dough. Cut into 1/2-inch slices. Place slices 2 inches apart on
prepared baking sheet.

Bake for 10 to 12 minutes or until set. Cool about 5 minutes on baking
sheet before removing to cooling rack.

*If desired, top with additional Smucker's Red Raspberry Jam before

Makes about 3 dozen cookies.