Raspberry Nut Pinwheels Food

RASPBERRY NUT PINWHEELS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, whisk flour and baking powder; gradually beat into creamed mixture., Roll out dough between 2 sheets of waxed paper into a 12-in. square. Remove waxed paper. Spread dough with jam; sprinkle with nuts. Roll up tightly, jelly-roll style; cover. Refrigerate until firm, about 2 hours., Preheat oven to 375°. Uncover dough and cut dough crosswise into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake until edges are light brown, 9-12 minutes. Remove from pans to wire racks to cool.

RASPBERRY-NUT PINWHEELS

Steps:

• 1. In medium bowl, sift together flour and baking powder; set aside. In large bowl, beat together butter, sugar and egg until fluffy. Stir in vanilla extract. Gradually, add flour mixture, stirring until well combined. Roll out dough between two pieces of wax paper to 12x10' rectangle. Remove top piece of wax paper. Spread jam evenly over entire surface of dough. Sprinkle evenly with nuts. Firmly, roll up dough from a long side, jellyroll style , removing wax paper as you roll. Wrap roll in wax paper and refrigerate several hours or overnight.
• 2. Heat oven to 375 degrees. Cut roll into generous 1/4" slices with thin sharp knife. Transfer slices to ungreased cookie sheet, spacing 2" apart. Bake 9 minutes. IMMEDIATELY remove from pan. Cool on rack.
• 3. Hints for Success: 1. It's easy to have too much flour in this recipe. Spoon sifted flour into your measuring cup. If you scoop compacted flour out of the bag with a measuring cup, you will have a dry, hard-to-handle dough. 2. So that you don't squish raspberry jam out of the cookie roll, be sparse with the jam on the last inch of the dough. 3. Turn the dough log 1/4 turn after every few cuts to help keep the cookies round. If out of round, gently press the edges of the sliced dough to bring the cookie into shape. 4. Be sure to remove the cookies from the sheet while they are still warm. IF the jam cools on the sheet, they will be difficult to remove.

RASPBERRY PINWHEEL COOKIES

Steps:

• In large bowl, combine butter and cream cheese with sugar; add egg, juice and lemon zest.
• Continue beating till light and fluffy.
• Sift flour and baking soda together.
• Gradually add to creamed mixture.blending after each addition.
• Chill for 1 hour.
• Preheat oven to 350°F.
• Lightly grease cookie sheet, divide dough into three portions.
• Working on floured surface, roll each portion into a rectangle about 9x10 inches and 1/8 inch thick. Trim edges.
• Brush with 1/3 cup raspberry jam and roll up.
• Repeat with remaining dough. Cut rolls in slices and place on cookie sheet.
• Bake for 10-12 minutes or till firm.
• When done, transfer to racks and let cool completely.

STRAWBERRY NUT PINWHEEL COOKIES

Steps:

• In a mixing bowl, cream butter and sugar. Add egg and vanilla; mix well/.
• Combine flour and baking powder; gradually add to creamed mixture.
• On a lightly floured surface, roll dough into a 14 x 10-in rectangle.
• Spread jam to within 1/2 inches of edges. Sprinkle nuts over the jam.
• Roll up jelly-roll style, starting with a side.
• Wrap in plastic wrap; refrigerate for at least 3 hours or overnight.
• Unwrap and cut into 1/4-in. slices. Place 1 inches apart on greased baking sheets.
• Bake at 375°F for 10 to 12 minutes or until lightly browned.
• Remove to wire racks to cool.