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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!
  • Total Time
    Prep: 20 min. + chilling Bake: 10 min./batch
  • Makes
    about 3-1/2 dozen


  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1 large egg, room temperature
  • 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


  • 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.
  • 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; cover. Refrigerate until firm, about 2 hours.
  • Preheat oven to 375°. Uncover dough and cut dough crosswise into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake until edges are light brown, 9-12 minutes. Remove from pans to wire racks to cool.
Nutrition Facts
1 cookie: 79 calories, 4g fat (1g saturated fat), 11mg cholesterol, 27mg sodium, 11g carbohydrate (6g sugars, 0 fiber), 1g protein.
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Average Rating:
  • zaxoma
    Dec 22, 2016

    Very tasty! Made the dough yesterday and froze it overnight - slicing was easy peasy.

  • LauraFace
    Dec 26, 2015

    December 2015Great 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.

  • Aula
    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.

  • Kimberly Hines
    Aug 26, 2015

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

  • mamaknowsbest
    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.

  • jaspercakejones
    Dec 21, 2014

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

  • chris and jenn
    May 31, 2011

    Tasty and impressive looking. Thank You.

  • trantor
    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.

  • virgo9883
    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!

  • jmhbartopa
    Jul 20, 2008

    No comment left