| | Directions | | Mix all ingredients except peanut butter. Mixture should be stiff and dough like. Divide dough into four balls. Roll each ball to pie crust thickness between two sheets of wax paper. Use extra powdered sugar to keep dough from becoming sticky. Melt peanut butter and spread a layer over rolled sugar dough. Roll dough up into a log. Refrigerate for about an hour and the slice into 1/4 inch pinwheels. Keep refrigerated. |
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| Ingredients | | - |  | 1 box confectioners sugar |
| - | | 1 stick butter, softened |
| - | | 3 tablespoons milk |
| - | | 1 teaspoon vanilla |
| - | | 1 jar Jif peanut butter (8 ounce jar) |
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