PEANUT BUTTER PINWHEELS
Peanut Butter Pinwheels are a very simple homemade candy treat. Sometimes called Potato Candy, the name comes from substituting mashed potatoes instead of milk in the recipe. This is a sweet treat like no other... it's delicious, smooth and "no one can eat just one". This is the ideal gift candy during the holidays, it puts a smile on every face!
Provided by Anthony
Categories Dessert
Number Of Ingredients 5
Steps:
- Beat powdered sugar, butter and vanilla until combined.
- Slowly add milk until mixture somes together, stiff and dough-like.
- Roll out out mixture between 2 sheets wax paper to 1/4" thick rectangle.
- Remove top piece of waxed paper.
- Spread evenly with peanut butter and roll into a log, peeling back wax paper as you go.
- Wrap in wax paper and refrigerate for one hour.
- Slice and serve.
Nutrition Facts : Calories 1 kcal, ServingSize 1 serving
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 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.
CHOCOLATE-PEANUT BUTTER PINWHEELS
Our favorite flavor pairing gets an impressive makeover in these surprisingly easy swirled cookies. With a quick-start shortcut thanks to Betty Crocker™ cookie mix, this recipe can be made ahead and has a big yield, making it perfect for exchanges, sharing and gifts!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h45m
Yield 96
Number Of Ingredients 9
Steps:
- In large bowl, mix Chocolate Dough ingredients with spoon until soft dough forms. In another large bowl, mix Peanut Butter Dough ingredients with spoon until soft dough forms. Divide each dough in half; set aside.
- Place one half of the chocolate dough between 2 (17x12-inch) sheets of waxed paper or cooking parchment paper; roll out to 12x7-inch rectangle. Repeat with one half of the peanut butter dough; remove top sheet of waxed paper from both doughs. Invert peanut butter dough onto chocolate dough. Replace waxed paper on dough, and gently roll out to 14x8-inch rectangle. Remove top sheet; trim edges. Starting with long side, roll up dough using bottom sheet of waxed paper to help roll up dough. Wrap dough log tightly with waxed paper; twist ends to enclose. Repeat with remaining cookie doughs. Refrigerate 2 hours 30 minutes or until very firm.
- Heat oven to 375°F. Unwrap 1 of the dough logs; cut into 1/4-inch slices. Place 2 inches apart on ungreased cookie sheets. Repeat with remaining dough log.
- Bake 7 to 9 minutes or until edges are set. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 20 minutes. Store covered in airtight container.
Nutrition Facts : Calories 60, Carbohydrate 8 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 1/2 g, ServingSize 1 Cookie, Sodium 45 mg, Sugar 5 g, TransFat 0 g
PEANUT BUTTER PINWHEELS
This is a very simple, and very yummy sweet treat. My husband remembered having these as a child, but we could not find the recipe. I finally found it. Hope you enjoy!
Provided by jecooks
Categories Candy
Time 20m
Yield 2 logs, 12-16 serving(s)
Number Of Ingredients 6
Steps:
- In mixing bowl, combine 16 oz sugar, butter, milk, and vanilla (should be stiff and dough-like).
- Chill for a few minutes to help prevent sticking.
- Divide dough into 2 balls, and roll each ball out to pie crust thickness (Use parchment or wax paper and plenty of powdered sugar both over and under dough to keep it from sticking).
- 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.
Nutrition Facts : Calories 368.3, Fat 17.4, SaturatedFat 6.9, Cholesterol 20.9, Sodium 143.6, Carbohydrate 51.5, Fiber 1.1, Sugar 48.6, Protein 5
CHOCOLATE PEANUT BUTTER PINWHEELS
This wonderful cookie recipe is one that I am begged to make over the holidays every year! They are out of a really, really old McCall's cookbook that my mother used to use. I took them to work last year, and everyone started calling me Julia Child! They are well worth the effort!
Provided by ChipotleChick
Categories Dessert
Time 36m
Yield 40 cookies
Number Of Ingredients 10
Steps:
- Sift flour with soda and salt.
- Set aside.
- Beat butter until fluffy.
- Beat in sugar.
- Beat in peanut butter, egg, and vanilla.
- At low speed, add half flour mixture.
- Mix in the rest by hand to form a stiff dough.
- Refrigerate 30 minutes.
- Meanwhile, make the filling (I am told that one can easily melt chocolate chips in a microwave, but I have not tried it. If you know how to do it, have at it!) Melt chocolate over hot (NOT BOILING) water, add butter.
- Cool.
- Divide dough in half.
- Roll each half into a 8x10 inch rectangle on a lightly floured surface.
- Spread each with half the filling.
- From the long side, roll each rectangle tightly like a jelly roll.
- Gently press edge to seal.
- Wrap separately, seam side down, in saran wrap or foil.
- Refrigerate until firm, about 8 hours or overnight before slicing and baking.
- (They will keep in the fridge for a little over a week.) Preheat oven to 375, and place 1/2 inch slices 1 1/2 inches apart on a greased cookie sheet.
- Bake 6-8 minutes or until lightly browned.
- Let cool for a few minutes on sheet, then cool on wire rack.
- Makes 40 cookies all together.
CHOCOLATE-PEANUT BUTTER PINWHEEL
Provided by Fran Gallagher Ripsom
Categories Cookies Chocolate Dairy Egg Nut Dessert Bake Christmas Peanut Winter Gourmet Sun Valley Idaho Kidney Friendly Vegetarian Pescatarian Dairy Free Tree Nut Free Soy Free Kosher
Yield Makes about 8 dozen
Number Of Ingredients 10
Steps:
- Make filling:
- Melt chocolate in a double boiler or a metal bowl set over a pan of barely simmering water, stirring occasionally, and remove from heat. Stir in peanut butter.
- Make dough:
- Beat together butter and sugar with an electric mixer until light and fluffy, then beat in egg and vanilla. Sift flour, baking powder, and salt into egg mixture and beat until combined well.
- Assemble rolls:
- Halve dough and roll out each half between sheets of wax paper into a roughly 12- by 8-inch rectangle. Remove top sheets of wax paper (if they stick too much, chill dough briefly to firm up slightly) and divide chocolate filling between rectangles, spreading it in an even layer. Tightly roll up each rectangle jelly-roll fashion, beginning with a long side and using wax paper as an aid, to form a 12-inch log. Wrap rolls in wax paper and then foil. Chill rolls until firm, at least 2 hours.
- Preheat oven to 350°F.
- Working with 1 roll at a time (keep remaining roll chilled), cut rolls crosswise into 1/8-inch-thick slices and arrange slices 1 inch apart on ungreased baking sheets. Bake in batches in middle of oven until pale golden and set, 8 to 12 minutes. Transfer warm cookies to racks to cool.
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