Peanut Butter Twists
Yield
30 twistsPrep
20 minCook
10 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
all-purpose flour
|
|
| 2 | tablespoons |
sugar
|
|
| ½ | teaspoon |
salt
|
|
| ⅓ | cup |
vegetable shortening
|
*
|
| 3 | ounces |
cream cheese
|
|
| 2 | teaspoons |
milk
|
|
| ¼ | cup |
peanut butter
|
|
| 3 | tablespoons |
apple butter
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
all-purpose flour
|
|
| 3E+1 | ml |
sugar
|
|
| 2.5 | ml |
salt
|
|
| 79 | ml |
vegetable shortening
|
*
|
| 86.7 | ml/g |
cream cheese
|
|
| 1E+1 | ml |
milk
|
|
| 59 | ml |
peanut butter
|
|
| 45 | ml |
apple butter
|
*
|
Directions
In a small mixing bowl, sift the flour with sugar and salt.
Add shortening, cream cheese and milk.
Mix on lowest speed of an electric mixer until dough begins to form well.
Shape into a ball.
Roll out on floured surface to a 20 x 8 inch rectangle.
Cut in half to make two 10 x 8-inch rectangles.
Spread one half with peanut butter, top with apple butter.
Place the second half of dough on top of first.
Brush with milk and sprinkle with a little bit of granulated sugar.
Cut into strips 5 x ½ inches.
Gently twist twice.
Place on well-greased cookie sheets and bake in preheated 400-degree F oven for 7 to 10 minutes or until light golden brown.
Do not overbake.
Serve warm or at room temperature.
