Raspberry Nut Pinwheels
TOTAL TIME: Prep: 20 min. + chilling Bake: 10 min./batch
YIELD: about 3-1/2 dozen.
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!
Ingredients
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1/2 cup butter, softened
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1 cup sugar
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1 large egg, room temperature
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1 teaspoon vanilla extract
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2 cups all-purpose flour
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1 teaspoon baking powder
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1/4 cup seedless raspberry jam
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3/4 cup finely chopped walnuts
Directions
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1.
In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, whisk flour and baking powder; gradually beat into creamed mixture.
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2.
Roll out dough between 2 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.
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3.
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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