My beloved and talented mother L.J. (short for Lois Jean) ALWAYS made these for the holidays. They were one of her many Southern specialties!
16 oz. powdered sugar
1 1/2 cups powdered sugar (to keep dough from sticking to paper)
1/2 cup softened butter
1 tablespoon honey
3 tablespoons milk
1 teaspoon vanilla extract
8 oz. peanut butter
In mixing bowl, combine 16 oz sugar, butter, honey, milk, and vanilla (should be stiff and dough-like).
Chill for a few minutes to help prevent sticking.
Divide dough into 2 balls, and roll each ball out to pie crust thickness (Use parchment or wax paper and plenty of powdered sugar both over and under dough to keep it from sticking).
Heat peanut butter until runny and easily spreadable- not too hot- and spread evenly over rolled dough.
Roll dough into a log (you may have to sprinkle a little more powdered sugar on it as you go to help with stickiness).
Chill 1 hour and slice into 1/4″ pinwheels. Keep refrigerated.