I’ve been on a sugar kick lately, and for whatever reason these nostalgic treats kept popping into my mind. They were extremely popular where I grew up and often graced the child’s-eye-level shelf at our local store bakeries. One version of the recipe uses cold mashed potatoes in the sugar dough, and at first, I was bent on making potato candy . . . then my sister talked some sense into me. You can indeed use plain leftover potatoes, but according to Sissy, the result can be unpleasantly grainy and not as tasty.
Half a batch provided plenty of candy for our house. If you’re having a bake sale or a party, simply double the ingredients for a super-size batch. The dough comes together very easily in a stand mixer, but a wooden spoon and a bowl will work just fine (be sure to knead the dough).
The dough is quite easy to handle. It also has plenty of sugar, so I reccommend using a fresh ground nut butter or a natural variety like Adams. The distinct lack of sugar in the nut butter provides a welcome contrast to the creamy, sweet dough. I initially used 1 cup of creamy cashew-peanut butter (so yummy) with no sugar added, but I think that wasn’t quite enough, so I suggest at least 1 1/2 cups in the recipe.
Sissy’s Peanut Butter Pinwheels
- 1lb powdered sugar (3 3/4 cups)
- 1 stick butter (1/2 cup) melted and cooled
- 2 tsp vanilla extract
- 3 tbs heavy cream
- good quality peanut butter (about 1 1/2 cups) room temp
Mix sugar, butter, and vanilla. Add cream slowly (1 Tbs at a time) until a dough forms.
Knead on board covered with powdered sugar at least 5 minutes. It should be nice and smooth. Divide in half. Roll out between two sheets of plastic wrap.
Remove top sheet of plastic. Spread dough with Peanut Butter. Roll up jelly-roll style.
Cover with plastic wrap. Chill until firm.
Use a sharp, clean knife to cut 1/4″ slices.
Keep this candy refrigerated . . . I keep it wrapped and just cut off a slice when I want a fix. I don’t know how well it freezes because it never stays around that long.