Peanut Butter Pinwheels (ATK)

• servings: 40

Ingredients

½ cup mashed potato (see note), room temperature

½ teaspoon vanilla extract

1/8 teaspoon salt

4 cups confectioners' sugar, sifted, plus extra for dusting work surface

1 cup peanut bufter

Directions

1. Combine potato, vanilla, and salt in large bowl. Slowly mix in sugar to form dough.

2. Divide dough into 2 even pieces. Dust work surface with confectioners' sugar and roll 1 piece of dough into 7- inch square, about ¼ inch thick. Spread 1/2 cup peanut butter over dough, leaving 1/2-inch border around edges. Use both hands to roll dough into even cylinder. Wrap dough tightly in plastic wrap and refrigerate for at least 3 hours or up to 3 days. Repeat with remaining dough and peanut butter. Cut into 1/2-inch rounds and serve.

Notes

"Every Christmas when I was a little girl, I made a potato candy called Peanut Butter Pinwheels with my mother. We would offer the candy to family and friends who dropped by. I haven't made it in years, but I can still remember the delight and pride I found in the tradition." Use a bench scraper to tree the slightly sticky dough from the work surface while rolling it into a cylinder. For the mashed potato, peel and boil 1 small russet potato, mash until smooth, and cool (do not add butter or milk).

Cooks country 2007 October/ November