RASPBERRY NUT PINWHEELS
I won first prize in a recipe contest with these yummy swirl cookies. The taste of raspberry and walnuts really comes through and they're so much fun to make!
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 3-1/2 dozen.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 79 calories, Fat 4g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 27mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
RASPBERRY PINWHEEL COOKIES
Make and share this Raspberry Pinwheel Cookies recipe from Food.com.
Provided by grandma2969
Categories Dessert
Time 30m
Yield 6 dozen
Number Of Ingredients 9
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.
Nutrition Facts : Calories 662.4, Fat 23.3, SaturatedFat 14.2, Cholesterol 96.7, Sodium 299.5, Carbohydrate 106.6, Fiber 2, Sugar 59.5, Protein 7.7
EASY FRUIT PINWHEELS
Apricot and berry jams are especially nice filling for these cookies.
Provided by Sue Ellison
Yield Makes about 24
Number Of Ingredients 3
Steps:
- Preheat oven to 400°F. Roll out pastry sheet on work surface to remove creases. Brush pastry with water. Starting at 1 edge, roll up pastry tightly jelly roll style. Cut pastry into generous 1/4-inch-thick rounds. Place sugar on plate and press 1 round into sugar. Set round on baking sheet, sugar side up, tucking end under. Repeat with remaining pastry rounds. Press center of each round with finger to form small hollow. Spoon 1 teaspoon jam into each hollow. Sprinkle pastries with additional sugar.
- Bake pastries until golden brown, about 20 minutes. Cool on racks. (Can be prepared 6 hours ahead.)
RASPBERRY PINWHEELS
Make and share this Raspberry Pinwheels recipe from Food.com.
Provided by grandma2969
Categories Dessert
Time P1DT9m
Yield 3 1/2 dozen
Number Of Ingredients 8
Steps:
- sift flour, baking powder, beat together margarine, sugar, and egg in another large bowl till fluffy --
- stir in vanilla, gradually add flour mixture, stirring till well combined.
- roll dough between 2 pcs of wax paper to 12x10 rectangle.
- remove top piece of wax paper.spread jam over entire surface od dough.sprinkle with nuts, firmly roll up dough from long side.
- remove wax paper --
- reroll in wax paper and refrigerate dough overnight in the refrigerator --
- preheat oven to 375*.
- cut roll into generous 1/4" slices.with sharp knife.
- place on ungreased cookie sheet -- 2" apart.
- bake 9 minutes or golden brown.do not overbake --
- cool on wire rack -- .
Nutrition Facts : Calories 1020.2, Fat 49.9, SaturatedFat 7.1, Cholesterol 60.4, Sodium 437.2, Carbohydrate 132.8, Fiber 4.4, Sugar 69.5, Protein 14.6
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- Using an electric mixer, beat the butter, cream cheese, and granulated sugar until fluffy. Beat in the vanilla. Reduce the mixer speed to low and gradually add the flour, mixing until just incorporated.
- Turn the dough onto a floured work surface and gently knead it 2 to 3 times, just to bring it together. Form the dough into two 1-inch-thick squares. Wrap in plastic wrap and refrigerate for 1 hour.
- On a lightly floured piece of parchment, roll one of the dough squares into a 9-by-12-inch rectangle. Spread half the jam over the dough. Cut the dough crosswise into thirds, making three 9-by-4-inch rectangles. Starting from a long side of each rectangle, roll into logs. Wrap in wax paper and refrigerate until firm, at least 30 minutes. Repeat with the remaining dough.
- Heat oven to 350° F. Slice the logs into 1-inch pieces and place on parchment-lined baking sheets, spacing them 1½ inches apart. Brush with the egg and sprinkle with the turbinado sugar. Bake until golden, 20 to 25 minutes. Cool slightly on baking sheets, then transfer to wire racks to cool completely.
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- In a mixing bowl beat the butter and cream cheese with an electric mixer. Add the sugar and baking powder and beat until well combined. Add the egg and vanilla and start adding flour as much as you can mix with the mixer. Stir in remaining flour with a wooden spoon, if needed. Divide the dough in half and cover each half in plastic wrap. Chill for 3 hours.
- Roll each half of the dough into a 10 in square. If you have a pastry wheel use it to cut each square into sixteen squares, otherwise just use a knife. Place on an ungreased baking sheet. Use a knife to cut 1 inch slits from each corner to center. Fold every other tip to the center to form a pinwheel. Drop 1/2 tsp of the jam in each center. Sprinkle chopped nuts in the center and press firmly to seal.
- Bake in a preheated 350 oven for 8 to 10 minutes or until lightly browned. These are absolutely adorable looking and taste just as great.
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