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roll/cut - PB + J Pinwheel Cookies




Source of Recipe


from Jif via cooking.com


Recipe Link: http://www.cooking.com/recipes/rerecite_print.asp?No=7412

List of Ingredients




roll/cut - PB + J Pinwheel Cookies

1 cup butter flavored shortening,
1 cup Jif Creamy Peanut Butter
3/4 cup granulated white sugar
3/4 cup firmly packed light brown sugar
2 eggs
1 teaspoon vanilla extract
2 1/2 cups flour
1 teaspoon salt
1 level teaspoon baking soda
1/2 cup your favorite jam
2/3 cup very finely chopped peanuts, if desired,
...(or use more white granulated sugar)

Combine shortening, peanut butter, and sugars in a large bowl.
Beat with electric mixer at medium speed until well blended.
Beat in eggs and vanilla until well blended.
Stir together flour, salt and baking soda.
Gradually add to cream mixture at low speed.
Beat until well blended.
Cut parchment paper to line 17x11 inch baking sheet.
Press dough on paper, out to edges.
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 or sugar on paper.
Roll dough over top.Press on any extra nuts/sugar.
Wrap in waxed paper. Place in plastic bag.
Refrigerate overnight.
Heat oven to 375 degrees F.
Line baking sheet with foil or parchment paper.
Unwrap dough. Cut into 1/2 inch thick slices.
Place 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
new foil. If desired, top with additional jam before serving.
Makes about 3 dozen cookies.

Recipe