Raspberry Nut Pinwheels Recipe
Raspberry Nut Pinwheels Recipe photo by Taste of Home

Raspberry Nut Pinwheels Recipe

Read Reviews
4.5 8 9
Publisher Photo
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!
TOTAL TIME: Prep: 20 min. + chilling Bake: 10 min./batch
MAKES:42 servings
TOTAL TIME: Prep: 20 min. + chilling Bake: 10 min./batch
MAKES: 42 servings


  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 cup seedless raspberry jam
  • 3/4 cup finely chopped walnuts

Nutritional Facts

1 cookie: 79 calories, 4g fat (1g saturated fat), 11mg cholesterol, 27mg sodium, 11g carbohydrate (6g sugars, trace fiber), 1g protein


  1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour and baking powder; gradually beat into creamed mixture.
  2. Roll out dough between two 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; wrap in plastic wrap. Refrigerate 2 hours or until firm.
  3. Preheat oven to 375°. Unwrap dough and cut dough crosswise into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake 9-12 minutes or until edges are light brown. Remove from pans to wire racks to cool. Yield: about 3-1/2 dozen.
Originally published as Raspberry Nut Pinwheels in Country Woman Christmas Annual 2003, p42

Reviews for Raspberry Nut Pinwheels

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Dec. 26, 2015

"December 2015

Great tasting cookie. Made dough one night, chilled overnight, sliced next day and baked.
I did not have problems rolling it out between wax paper. Took to a friends for dessert. She asked for the recipe."

Reviewed Nov. 25, 2015

"I have been baking cookies for many years and never had as much trouble as with this recipe. My dough was chilled but when putting it between the floured waxed paper, it still stuck to the paper and came apart. I must have done something wrong as these other reviews sound wonderful."

Reviewed Aug. 26, 2015

"I looooove these cookies. Cut them with dental floss to keep that nice round spiral."

Reviewed May. 2, 2015

"This is a rich, crisp and beautiful cookie! Followed directions exactly. Cutting the cookies very thin and using a ruler I was able to have 39 cookies. Although this recipe is a little time consuming it makes a very attractive cookie. As a volunteer food editor for Taste of Home magazine my suggestion is to follow the directions exactly. This recipe will not disappoint."

Reviewed Dec. 21, 2014

"Good recipe. But it does not make 3 1/2 dozen. More like 1 1/2 dozen. Just a heads up"

Loading Image