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.
Nutrition Facts : Calories 71 kcal, Carbohydrate 18 g, Sodium 1 mg, Sugar 18 g, ServingSize 1 serving
PEANUT BUTTER PINWHEELS
Recipe Updated! These festive confections are perfect for the holidays
Provided by Consumer Queen
Categories Dessert
Time 1h20m
Number Of Ingredients 6
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
These doubly delightful pinwheel cookies are very easy to prepare. They feature the classic combination of peanut butter and chocolate in an attractive swirl. -Kandy Dick, Junction, Texas
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 2 dozen.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 162 calories, Fat 9g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 105mg sodium, Carbohydrate 19g carbohydrate (13g sugars, Fiber 1g fiber), Protein 3g protein.
PEANUT BUTTER GRANOLA PINWHEELS
I came across this easy and tasty snack while searching online for healthy munchies for kids. Great for after school, it's really quick to make and filling enough to hold the kids until dinner. To satisfy heftier appetites or to serve as a power lunch, cut each tortilla into fewer pieces or provide one per child. The recipe is easy to increase as needed. -Mary Haluch, Ludlow, Massachusetts
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 16 pinwheels.
Number Of Ingredients 4
Steps:
- Spread peanut butter over each tortilla; drizzle with honey and sprinkle with granola. Roll up; cut into slices.
Nutrition Facts : Calories 60 calories, Fat 3g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 48mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein.
RASPBERRY NUT PINWHEELS
I won first prize in a recipe contest with these yummy swirl cookies. The taste of raspberry and walnuts really comes through and they're so much fun to make!
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 3-1/2 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, whisk flour and baking powder; gradually beat into creamed mixture., Roll out dough between 2 sheets of waxed paper into a 12-in. square. Remove waxed paper. Spread dough with jam; sprinkle with nuts. Roll up tightly, jelly-roll style; cover. Refrigerate until firm, about 2 hours., Preheat oven to 375°. Uncover dough and cut dough crosswise into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake until edges are light brown, 9-12 minutes. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 79 calories, Fat 4g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 27mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
CRUNCHY PEANUT BUTTER AND JELLY PINWHEELS
A fun way to enjoy your childhood favorite. We added a little extra crunch with a crushed granola bar topping.
Provided by By Jessica Walker
Categories Snack
Time 40m
Yield 8
Number Of Ingredients 4
Steps:
- With rolling pin, flatten each slice of bread. Spread 1 tablespoon of the peanut butter on each of 2 slices of bread and 1 tablespoon jelly on each of the other 2 slices of bread.
- To make 2 stacks, place 1 peanut butter-spread bread slice, peanut butter side up, on top of 1 jelly-spread bread slice, jelly side up. Roll up each stack, jelly-roll fashion, to make 2 rolls. Freeze rolls 15 minutes.
- On sheet of waxed paper, crush granola bar. Remove rolls from freezer. With remaining 1 tablespoon peanut butter, spread thin layer on outside of each roll; roll each in crushed granola bar. Cut each into 4 small rolls. Serve, or if desired, freeze 15 minutes longer to set before serving.
Nutrition Facts : ServingSize 1 Serving
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- In a mixing bowl beat the butter and cream cheese with an electric mixer. Add the sugar and baking powder and beat until well combined. Add the egg and vanilla and start adding flour as much as you can mix with the mixer. Stir in remaining flour with a wooden spoon, if needed. Divide the dough in half and cover each half in plastic wrap. Chill for 3 hours.
- Roll each half of the dough into a 10 in square. If you have a pastry wheel use it to cut each square into sixteen squares, otherwise just use a knife. Place on an ungreased baking sheet. Use a knife to cut 1 inch slits from each corner to center. Fold every other tip to the center to form a pinwheel. Drop 1/2 tsp of the jam in each center. Sprinkle chopped nuts in the center and press firmly to seal.
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