Skinny Raspberry Peanut Butter Pinwheels Food

PEANUT BUTTER PINWHEELS

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.

PEANUT BUTTER & JAM PINWHEEL COOKIES

Steps:

• Cut out two pieces of parchment paper, each about 15x10-inches. Set aside.
• In a small bowl, mix together the raspberry jam and cornflour until smooth. Set aside.
• In a large bowl, beat together butter, peanut butter, and sugar until light and fluffy. Add the egg and vanilla, and beat until combined.
• Add the flour, baking powder, and salt, and mix until a thick dough forms. Use your hands to bring the dough and any crumbs together.
• Place the dough onto one of the prepared pieces of parchment paper. Press the dough out slightly using your hands, then top with the second piece of paper.
• Gently roll the dough out enough to reach the edges of the paper. Remove the top sheet, then spread the jam evenly over the dough, leaving about 1cm around the edges.
• Carefully loosen the edge of the dough on the short side of the paper. Roll the dough up tightly like a Swiss roll, making sure to seal the seam and keeping it on the underside of the roll.
• Wrap the roll in clingfilm, and freeze for 1 hour or until firm.
• Preheat the oven to 180C/350F/Gas 4, and line a baking tray with parchment paper.
• Slice the roll into 1/2-inch thick slices, and place them onto the prepared baking tray, about 2-inches apart. Bake for 18 - 20 minutes or until set and slightly golden brown around the edges.
• Allow to cool for 5 - 10 minutes before transferring to a wire rack to cool completely.

PEANUT BUTTER PINWHEELS

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.

RASPBERRY NUT PINWHEELS

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.

CRUNCHY PEANUT BUTTER AND JELLY PINWHEELS

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.