While assembling these cookies, I thought I was doing a terrible job. I cut the first batch of dough into a rectangle, but then realized that a precise rectangle would not really make a difference in the look of the finished cookies after they were cut into slices. The filling has a tendency to thicken as it cools and is more difficult to spread on the soft dough, so I recommend working quickly to get the rolls made up before the hardening occurs. Rewarming the mixture does not improve the texture once the process of hardening has begun. An offset spatula is a useful tool for spreading.
In the end, all the cookies baked into perfect little swirls even though the next batch I rolled out was irregularly shaped and free-form. If you like peanut butter, these are the cookies for you!
Peanut Butter Pinwheel Cookies
- 3/4 cup unsalted butter
- 2 cups all-purpose flour
- 1/2 cup dairy sour cream
- 1 6-oz. package (1 cup) peanut-butter-flavored pieces
- 1/2 cup smooth peanut butter
- 1/2 cup sifted powdered sugar
1. In a large mixing bowl, cut butter into flour until the mixture resembles coarse crumbs. If using an electric mixer with paddle attachment, keep a lowest speed just until crumbs form.
Stir in sour cream and beat on low speed just until mixture forms a ball.
For filling:
1. In a medium saucepan, melt peanut-butter-flavored pieces over low heat, stirring constantly.
2. Stir in peanut butter.
3. Remove from heat and stir in sugar. Use immediately.
To assemble:
1. Halve dough. On a surface sprinkled lightly with additional powdered sugar, roll each dough half into an approximately 12 x 9-inch rectangle.
2. Spread half of the filling on each rectangle.
3. Roll up tightly from the long side.
4. Wrap in plastic wrap and chill for 1 to 2 hours or until firm.
To bake:
1. Cut rolls into half-inch slices.
2. Place on an ungreased baking sheet and bake at 350°F. for 15-18 minutes in a convection oven; 25-30 minutes in a conventional oven until edges are lightly browned.
These cookies freeze well, stacked between layers of waxed paper in an airtight container.
Makes about 3 dozen.
2. Spread half of the filling on each rectangle.
3. Roll up tightly from the long side.
4. Wrap in plastic wrap and chill for 1 to 2 hours or until firm.
To bake:
1. Cut rolls into half-inch slices.
2. Place on an ungreased baking sheet and bake at 350°F. for 15-18 minutes in a convection oven; 25-30 minutes in a conventional oven until edges are lightly browned.
These cookies freeze well, stacked between layers of waxed paper in an airtight container.
Makes about 3 dozen.
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