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Peanut Butter and Jelly Pinwheels

By: Smucker's® & Jif®  
"The perfect duo of peanut butter and jelly reunite in these pretty and delicious pinwheel cookies."

Rating: This weblink has been rated 2 times with an average star rating of 2.5 Read Reviews (2)

Rate/Review | 121 people have saved this

 

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Original Recipe Yield 3 dozen cookies
 

Ingredients

  • 1/2 cup SMUCKER'S® Red Raspberry Preserves
  • 1 cup JIF® Creamy Peanut Butter
  • 1 cup CRISCO® All-Vegetable Shortening
  • 3/4 cup granulated sugar
  • 3/4 cup firmly packed light brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 1/2 cups PILLSBURY BEST® All Purpose Flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2/3 cup very finely chopped peanuts
  • CRISCO® Original No-Stick Cooking Spray

Directions

  1. Combine Butter Flavor CRISCO Shortening, JIF Creamy Peanut Butter, granulated sugar and brown sugar in large bowl. Beat at medium speed of electric mixer until well blended.
  2. Beat in eggs and vanilla.
  3. Combine flour, salt and baking soda. Add gradually to creamed mixture at low speed. Beat until well blended.
  4. 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.
  5. 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.
  6. Heat oven to 375 degrees F. 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.
  7. Bake at 375 degrees F for 10 to 12 minutes or until set. Cool about 5 minutes on baking sheet before removing to cooling rack.

Footnotes

  • If desired, top with additional SMUCKER'S Seedless Red Raspberry Jam before serving.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 186 | Total Fat: 10.5g | Cholesterol: 10mg

 

The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 26, 2007 by Jenni 
dough was very crumbly and hard towork with, cookies turned out just o.k.. I wont attempt this... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 29, 2007 by SYBILJANE 
YUCK on the Crisco part. Try butter...it's much better. MORE

 
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