Skinny Raspberry Peanut Butter Pinwheels Recipes

SKINNY RASPBERRY-PEANUT BUTTER PINWHEELS

Steps:

• In a small bowl, stir together yogurt and peanut butter. Spread yogurt mixture on one side of each tortilla. Top with fruit; roll up tortillas.
• To serve, use a serrated knife to cut each wrap crosswise into 1-inch-wide slices.

RASPBERRY PINWHEEL COOKIES

Steps:

• In large bowl, combine butter and cream cheese with sugar; add egg, juice and lemon zest.
• Continue beating till light and fluffy.
• Sift flour and baking soda together.
• Gradually add to creamed mixture.blending after each addition.
• Chill for 1 hour.
• Preheat oven to 350°F.
• Lightly grease cookie sheet, divide dough into three portions.
• Working on floured surface, roll each portion into a rectangle about 9x10 inches and 1/8 inch thick. Trim edges.
• Brush with 1/3 cup raspberry jam and roll up.
• Repeat with remaining dough. Cut rolls in slices and place on cookie sheet.
• Bake for 10-12 minutes or till firm.
• When done, transfer to racks and let cool completely.

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.

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.