Strawberry-Nut Pinwheel Cookies Recipe

3.5 4 5
Strawberry-Nut Pinwheel Cookies Recipe
Strawberry-Nut Pinwheel Cookies Recipe photo by Taste of Home
Publisher Photo

Strawberry-Nut Pinwheel Cookies Recipe

Read Reviews
3.5 4 5
Publisher Photo
"All the 'cookie monsters' I know love these treats," explains Ruth Gillmore from Alden, New York. "I enjoy the cookies because they're easy to roll up, cut and bake. The strawberry-walnut filling is very tasty!"
MAKES:
48 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 10 min./batch
MAKES:
48 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 10 min./batch

Ingredients

  • 1/2 cup butter (no substitutes), softened
  • 1 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 cup strawberry jam
  • 1 cup chopped walnuts

Directions

In a mixing bowl, cream butter and sugar. Add egg and vanilla; mix well. Combine flour and baking powder; gradually add to creamed mixture. On a lightly floured surface, roll dough into a 14-in. x 10-in. rectangle. Spread jam to within 1/2 in. of edges. Sprinkle nuts over jam. Roll up jelly-roll style, starting with a long side. Wrap in plastic wrap; refrigerate for at least 3 hours or overnight.
Unwrap and cut into 1/4-in. slices. Place 1 in. apart on greased baking sheets. Bake at 375° for 10-12 minutes or until lightly browned. Remove to wire racks to cool. Yield: 4 dozen.
Originally published as Strawberry-Nut Pinwheel Cookies in Country Woman November/December 2001, p41

Nutritional Facts

1 each: 78 calories, 4g fat (1g saturated fat), 10mg cholesterol, 29mg sodium, 11g carbohydrate (6g sugars, 0 fiber), 1g protein.

  • 1/2 cup butter (no substitutes), softened
  • 1 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 cup strawberry jam
  • 1 cup chopped walnuts
  1. In a mixing bowl, cream butter and sugar. Add egg and vanilla; mix well. Combine flour and baking powder; gradually add to creamed mixture. On a lightly floured surface, roll dough into a 14-in. x 10-in. rectangle. Spread jam to within 1/2 in. of edges. Sprinkle nuts over jam. Roll up jelly-roll style, starting with a long side. Wrap in plastic wrap; refrigerate for at least 3 hours or overnight.
  2. Unwrap and cut into 1/4-in. slices. Place 1 in. apart on greased baking sheets. Bake at 375° for 10-12 minutes or until lightly browned. Remove to wire racks to cool. Yield: 4 dozen.
Originally published as Strawberry-Nut Pinwheel Cookies in Country Woman November/December 2001, p41

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forStrawberry-Nut Pinwheel Cookies

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
deemf User ID: 6333833 279227
Reviewed Dec. 13, 2017

"Tried today first time. My dough would not stick together in order to roll. I measured carefully, and went over the ingredients. Tossing recipe."

MY REVIEW
hannah524569 User ID: 6328719 75007
Reviewed Dec. 2, 2013

"I tried this recipe today and my dough would not stick together. Could not roll it out. I followed the directions does anyone have a suggestion what I did wrong or what I can do to fix it?"

MY REVIEW
2KAYZ User ID: 6509110 39389
Reviewed Nov. 23, 2013

"great recipe and very easy. I make them all the time. They are great to keep in your fridge and bake when you want some great cookies to eat with your coffee"

MY REVIEW
sweetmarie55 User ID: 4285675 33237
Reviewed Feb. 16, 2010

"These cookies are really good and easy to make.I make them every xmas.I have to make a double patch."

Loading Image