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Cherry Pinwheel Cookies

 Cherry Pinwheel Cookies
A crisp, light textured cookie with a mild cherry flavor will add great color to your holiday cookie tray.—Jenn Reagan, Maple Valley, Washington
60 ServingsPrep: 30 min. + chilling Bake: 10 min./batch


  • 3/4 cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 teaspoons cherry extract or cherry brandy
  • Red paste food coloring
  • 1/4 cup ground almonds
  • Coarse sugar


  • In a large bowl, cream butter and sugar until light and fluffy. Beat
  • in egg and vanilla. In another bowl, whisk flour, baking powder and
  • salt; gradually beat into creamed mixture. Refrigerate, covered, 1
  • hour.
  • Divide dough in half. Add extract to one half and tint red. Knead
  • almonds into remaining half. Wrap each in plastic wrap; refrigerate
  • at least 3 hours or until firm enough to roll.
  • On a baking sheet, roll each portion between two sheets of waxed
  • paper into a 15x8-in. rectangle. Refrigerate 30 minutes.
  • Remove waxed paper. Place almond rectangle on top of cherry
  • rectangle. Roll up tightly jelly-roll style, starting with a long

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Cherry Pinwheel Cookies (continued)

Directions (continued)

  • side. Roll in coarse sugar; wrap in plastic wrap. Refrigerate 2
  • hours or until firm.
  • Preheat oven to 375°. Unwrap and cut dough crosswise into 1/4-in.
  • slices. Place 2 in. apart on greased baking sheets. Bake 10-12
  • minutes or until set. Remove from pans to wire racks to cool
  • completely. Store in airtight containers. Yield: 5 dozen.