PINWHEELS

RECIPE AND PHOTO SUBMITTED BY Tiffanie Spencer White

PINWHEELS

soft, and pillowy candies

Peanut Butter Candies
one pound box Confectioners sugar
6 T. unsalted butter, room temperature
7 t. milk
peanut butter

Using a mixer, mix sugar and butter until blended.

Add milk one teaspoon at a time until the mixture pulls from the edge and almost makes a ball.

Too dry and your dough will crack, too wet, it will be sticky.

Roll into a ball then roll out into a 9 inch by 14 inch rectangle, between 1/8 and 1/4 inch thick. It is easier to roll between two sheets of plastic wrap on top of the bottom side of a jelly-roll pan.

Using a sharp knife cut a slit down the center of the dough longways. Spread each side with a thin layer of peanut butter, not to edges. Chill for 15 minutes to help it set a bit.

With the assistance of the plastic wrap, roll the dough into logs starting with the long edges, then seal the seams by lightly pinching and smoothing them. It is a bit tricky and the dough will crack, the peanut butter will ooze and the edges may not seal, but take a deep breath it will all be OK. It is supposed to look a bit rustic!

Using a sharp knife, gently cut the rolls into 1/2 inch pieces. you will get about 24-30 pieces. Place in paper candy papers on a candy dish and cover tightly with plastic wrap (they can dry out quickly) until ready to serve or store, wrapped well, in freezer up to 3 months.