View cart background image
Free Shipping Over $49

PB&J Pinwheels

Source: Smucker's®
Recipe Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rate/Review this Recipe

  3 Dozen Cookies
1 cup butter flavor Crisco All-Vegetable Shortening or 1 Butter Flavor Crisco Stick
1 cup Jif Creamy Peanut Butter
1/2 cup Smucker's Red Raspberry Jam
3/4 cup granulated sugar
3/4 cup firmly packed light brown sugar
2 eggs
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
2/3 cup very finely chopped peanuts
Parchment paper
PB&J Pinwheels Recipe at
Combine shortening, Jif peanut butter, granulated sugar and brown sugar in large bowl. Beat at medium speed of electric mixer until well blended. Beat in eggs and vanilla.

Combine flour, salt and baking soda. Add gradually to creamed mixture at low speed. Beat until well blended.

Cut parchment paper to line 17x11-inch pan. Press dough out to edges of paper. Spread with Smuckers 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 on paper. Roll dough over nuts. Press on any extra nuts. Wrap in plastic wrap. Refrigerate overnight or until firm

Heat oven to 375 degrees F. Spray baking sheet with cooking spray. Unwrap dough. Cut into 1/2-inch slices. Place slices 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 cooling rack.

*If desired, top with additional Smucker's Red Raspberry Jam before serving.

Recipe reprinted by permission of Smucker's®. All rights reserved.
Date Added: 01/01/2008
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 


Price Match Guarantee
Satisfaction Guarantee
Shopping Rewards


Who doesn't? Get recipes now.