Back to Raspberry Nut Pinwheels

Print Options


Card Sizes

Raspberry Nut Pinwheels Recipe

Raspberry Nut Pinwheels Recipe

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 YIELD: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


  • 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.

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.