Cherry Pinwheel Cookies Recipe

Cherry Pinwheel Cookies Recipe
Cherry Pinwheel Cookies Recipe photo by Taste of Home
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Cherry Pinwheel Cookies Recipe

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A crisp, light textured cookie with a mild cherry flavor will add great color to your holiday cookie tray.—Jenn Reagan, Maple Valley, Washington
MAKES:
60 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 10 min./batch + cooling
MAKES:
60 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 10 min./batch + cooling

Ingredients

  • 3/4 cup butter, softened
  • 1 cup sugar
  • 1 white egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 teaspoons cherry extract or cherry brandy
  • Red paste food coloring
  • 1/4 cup ground almonds
  • Coarse sugar

Directions

In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Refrigerate, covered, 1 hour.
Divide dough in half. Add cherry extract to one half and tint red. Knead almonds into remaining half. Wrap each in plastic wrap; refrigerate at least 3 hours or until firm enough to roll.
On a baking sheet, roll each portion between two sheets of waxed paper into a 15x8-in. rectangle. Refrigerate 30 minutes.
Remove waxed paper. Place almond rectangle on top of cherry rectangle. Roll up tightly jelly-roll style, starting with a long side. Roll in coarse sugar; wrap in plastic wrap. Refrigerate 2 hours or until firm.
Preheat oven to 375°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 2 in. apart on greased baking sheets. Bake 10-12 minutes or until set. Remove from pans to wire racks to cool completely. Store in airtight containers. Yield: about 5 dozen.
Originally published as Cherry Pinwheel Cookies in Country Woman 2013

Nutritional Facts

1 cookie: 105 calories, 5g fat (3g saturated fat), 18mg cholesterol, 67mg sodium, 13g carbohydrate (7g sugars, 0 fiber), 1g protein.

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  • 3/4 cup butter, softened
  • 1 cup sugar
  • 1 white egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 teaspoons cherry extract or cherry brandy
  • Red paste food coloring
  • 1/4 cup ground almonds
  • Coarse sugar
  1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Refrigerate, covered, 1 hour.
  2. Divide dough in half. Add cherry extract to one half and tint red. Knead almonds into remaining half. Wrap each in plastic wrap; refrigerate at least 3 hours or until firm enough to roll.
  3. On a baking sheet, roll each portion between two sheets of waxed paper into a 15x8-in. rectangle. Refrigerate 30 minutes.
  4. Remove waxed paper. Place almond rectangle on top of cherry rectangle. Roll up tightly jelly-roll style, starting with a long side. Roll in coarse sugar; wrap in plastic wrap. Refrigerate 2 hours or until firm.
  5. Preheat oven to 375°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 2 in. apart on greased baking sheets. Bake 10-12 minutes or until set. Remove from pans to wire racks to cool completely. Store in airtight containers. Yield: about 5 dozen.
Originally published as Cherry Pinwheel Cookies in Country Woman 2013

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