Print Options

Back to Pecan Pinwheels >

Include these items:

Taste of Home Logo

Pecan Pinwheels

 Pecan Pinwheels
Chewy centers, a fancy shape and candied cherries make these cookies fun and festive. They’re a favorite in my house at Christmastime. —Lorraine Rothermich, Portage Des Sioux, Missouri
60 ServingsPrep: 1 hour + chilling Bake: 10 min./batch

Ingredients

  • 1 cup heavy whipping cream
  • 1 teaspoon white vinegar
  • 1 package (1/4 ounce) active dry yeast
  • 2 egg yolks
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup cold butter
  • FILLING:
  • 1/2 cup finely chopped pecans
  • 1/4 cup plus 2 tablespoons sugar, divided
  • 1/4 cup packed brown sugar
  • 2 tablespoons 2% milk
  • 30 candied cherries, halved

Directions

  • Place cream in large bowl; let stand out at room temperature for 1
  • hour. Add vinegar; stir until thickened. Stir in yeast until
  • dissolved; add the egg yolks. In a small bowl, combine flour and
  • salt. Cut in butter. Gradually add to creamed mixture and mix well.
  • Divide dough in half; wrap in plastic wrap. Cover and refrigerate
  • overnight.
  • In a small saucepan, combine the pecans, 1/4 cup sugar, brown sugar
  • and milk. Cook and stir over medium heat for 3 minutes; set aside.
  • On a floured surface, roll each portion of dough into a 12-in. x

2 of 2

Pecan Pinwheels (continued)

Directions (continued)

  • 10-in. rectangle. With a sharp knife or pastry wheel, cut dough into
  • 2-in. squares. Place 3 in. apart on lightly greased baking sheets.
  • Cut through the dough from each corner of the square to within 1/2
  • in. of the center. Spoon 1/2 teaspoon of filling into the center of
  • each square. Fold alternating points of the square to the center to
  • form a pinwheel. Press a cherry half into the center of each.
  • Sprinkle with remaining sugar.
  • Bake at 350° for 10-12 minutes or until edges begin to brown.
  • Remove to wire racks. Store in an airtight container. Yield: 5
  • dozen.
Nutritional Facts: 1 cookie equals 69 calories, 4 g fat (2 g saturated fat), 16 mg cholesterol, 35 mg sodium, 8 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.