Butterscotch Pinwheels
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup shortening
2/3 cup milk
3 tablespoons butter or margarine, softened
1/2 cup firmly packed light brown sugar
Combine flour, baking powder and salt; cut in shortening with a pastry blender until mixture resembles coarse meal. Add milk, stirring until dry ingredients are moistened.
Turn dough out onto a lightly floured surface; knead lightly 4 or 5 times. Roll dough to a 12-inch square on a lightly floured surface.
Spread dough with butter; sprinkle with brown sugar. Roll up jellyroll fashion; pinch seam to seal.
Cut into 12 (1-inch) slices. Place cut side up in greased muffin pans.
Bake at 375 degrees F for 25 to 30 minutes or until golden brown.
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