Wednesday 3/25 Cooking at Home with Tony

Pinwheels

1 lb powdered sugar

1/2C flour plus a dusting for rolling out

1 tsp vanilla

1/2C heavy cream, start with 1/4 C and add more as needed

1 1/2 JIF creamy peanut butter

Combine powdered sugar, flour, vanilla and cream to form a dough. Lightly flour countertop and roll out dough to 1/8" thick. If the dough is sticking to your rolling pin, it's too wet. Reshape into a ball and add a touch more powdered sugar. Generously spread peanut butter on to the dough and spread evenly. Roll up using a butter knife. Wrap in plastic wrap and refrigerate 2 hours before serving. Slice and enjoy