Peanut Butter and Jelly Pinwheels

Peanut Butter and Jelly Pinwheels

3 Reviews 1 Pic
Recipe by  Smucker's® & Jif®

“The perfect duo of peanut butter and jelly reunite in these pretty and delicious pinwheel cookies.”

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Ingredients

Adjust Servings

Original recipe yields 3 dozen cookies

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.

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Reviews (3)

Rate This Recipe
SYBILJANE
4

SYBILJANE

YUCK on the Crisco part. Try butter...it's much better.

Jenni
2

Jenni

dough was very crumbly and hard towork with, cookies turned out just o.k.. I wont attempt this recipie again.

Jimsgrl
1

Jimsgrl

Jelly melted into nothingness. Kids enjoyed what was left...but I wasn't particularly thrilled.

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Nutrition

Amount Per Serving (36 total)

  • Calories
  • 186 cal
  • 9%
  • Fat
  • 10.5 g
  • 16%
  • Carbs
  • 20.1 g
  • 6%
  • Protein
  • 3.6 g
  • 7%
  • Cholesterol
  • 10 mg
  • 3%
  • Sodium
  • 160 mg
  • 6%

Based on a 2,000 calorie diet

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