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

Raspberry Nut Pinwheels Recipe

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5 5
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

Ingredients

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1 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 equals 79 calories, 4 g fat (1 g saturated fat), 11 mg cholesterol, 27 mg sodium, 11 g carbohydrate, trace fiber, 1 g protein.

Directions

  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

Nutritional Facts

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

Reviews for Raspberry Nut Pinwheels

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
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."

MY REVIEW
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"

MY REVIEW
Reviewed May. 31, 2011

"Tasty and impressive looking. Thank You."

MY REVIEW
Reviewed Mar. 20, 2010

"I made this cookies for Thanksgiving and they were such a hit everyone requested them for Christmas too. I wound up making at least five batches over the holidays. Easy to make ahead and slice and bake when ready."

MY REVIEW
Reviewed Dec. 19, 2009

"I've made these cookies for the past three years (tomorrow will be the fourth) in a row and they are great! Really easy, and really good! Every year I'm asked if I will be making these!"

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