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PB & J Pinwheels
Makes about 3 Dozen Cookies
Ingredients:
- 1 cup Butter Flavor CRISCO® All-Vegetable Shortening
or 1 Butter Flavor
CRISCO Stick
- 1 cup JIF® 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
- 2/3 cup very finely chopped peanuts
- 1/2 cup SMUCKER'S® Seedless Red Raspberry Jam
Directions:
Combine Butter Flavor CRISCO, JIF Creamy 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 17 x 11-inch pan. Press dough out to edges of
paper. Spread with SMUCKER'S Seedless Red Raspberry 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. Place in plastic bag. Refrigerate overnight.
Heat oven to 375ºF. Spray baking sheet with CRISCO No Stick Cooking Spray.
Unwrap dough. Cut into 1/2-inch slices. Place slices 2 inches apart on prepared
baking sheet.
Bake at 375ºF 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® Seedless Red Raspberry Jam before serving.
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