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Raspberry Nut Pinwheels

 Raspberry Nut Pinwheels
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!
42 ServingsPrep: 20 min. + chilling Bake: 10 min./batch + cooling


  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 cup seedless raspberry jam
  • 3/4 cup finely chopped walnuts


  • In a large bowl, cream butter and sugar until light and fluffy. Beat
  • in egg and vanilla. Combine flour and baking powder; gradually add
  • to creamed mixture and mix well.
  • Roll out dough between waxed paper into a 12-in. square. Remove top
  • piece of waxed paper. Spread dough with jam and sprinkle with nuts.
  • Roll up tightly jelly-roll style; wrap in plastic wrap. Refrigerate
  • for 2 hours or until firm.
  • Unwrap dough and cut into 1/4-in. slices. Place 2 in. apart on
  • ungreased baking sheets. Bake at 375° for 9-12 minutes or until
  • edges are lightly browned. Remove 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,

2 of 2

Raspberry Nut Pinwheels (continued)

Nutritional Facts: 11 g carbohydrate, trace fiber, 1 g protein.