roll and chill: roll snugly into a log. wrap in plastic wrap and refrigerate to set.
slice and serve: unwrap and slice into ¼ to ½‑inch pinwheels. store in an airtight container—room temp for up to one week or fridge for two weeks .
tips for texture, variations, and troubleshooting
if the dough is too sticky: sprinkle additional powdered sugar gradually until firm enough to roll . if too dry: knead in a teaspoon of milk or a dab of peanut butter—dry conditions or humidity vary results.
avoid watery dough: ensure potato is fully cooled; warm potatoes can melt butter and sugar, leading to runny consistency . high humidity can affect sugar absorption too.
chill moderately: don’t freeze. super‑cold dough can crack, lose creaminess, or separate .
cut sharp: butter knife helps slice clean pinwheels without sticking or squishing. returning slices briefly to fridge helps if too soft.
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