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!
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 3-1/2 dozen.
Number Of Ingredients 8
Steps:
- 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., 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., 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 : Calories 79 calories, Fat 4g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 27mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
RASPBERRY PINWHEELS
Rosy raspberry jam anchors the center of these buttery pastry pinwheels. Martha made this recipe on Martha Bakes episode 502.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 9
Number Of Ingredients 5
Steps:
- Line two large baking sheets with parchment paper; set aside. On a lightly floured work surface, roll out the dough to just over a 13-inch square, a little over 1/4 inch thick. Using a ruler and a pizza wheel or pastry cutter, trim the edges of the dough to form a 12-inch rectangle. Then cut the dough into nine 4-inch squares.
- Cut squares three-quarters of the way from each corner towards the center. Fold every other point towards the center and press to seal. Fill the center of each pinwheel with 1 teaspoon raspberry jam. Place the pinwheels on the prepared baking sheets. Cover with plastic wrap, and let rest in a warm place until dough is doubled in bulk, about 45 minutes.
- Preheat the oven to 375 degrees. Brush dough with the beaten egg; sprinkle with sugar. Bake, rotating sheets halfway through, until pastries are evenly browned, 20 to 25 minutes. Transfer to a wire rack to cool. Serve at room temperature. Pinwheels are best eaten the same day they are made.
RASPBERRY PINWHEELS
Make and share this Raspberry Pinwheels recipe from Food.com.
Provided by grandma2969
Categories Dessert
Time P1DT9m
Yield 3 1/2 dozen
Number Of Ingredients 8
Steps:
- sift flour, baking powder, beat together margarine, sugar, and egg in another large bowl till fluffy --
- stir in vanilla, gradually add flour mixture, stirring till well combined.
- roll dough between 2 pcs of wax paper to 12x10 rectangle.
- remove top piece of wax paper.spread jam over entire surface od dough.sprinkle with nuts, firmly roll up dough from long side.
- remove wax paper --
- reroll in wax paper and refrigerate dough overnight in the refrigerator --
- preheat oven to 375*.
- cut roll into generous 1/4" slices.with sharp knife.
- place on ungreased cookie sheet -- 2" apart.
- bake 9 minutes or golden brown.do not overbake --
- cool on wire rack -- .
Nutrition Facts : Calories 1020.2, Fat 49.9, SaturatedFat 7.1, Cholesterol 60.4, Sodium 437.2, Carbohydrate 132.8, Fiber 4.4, Sugar 69.5, Protein 14.6
STRAWBERRY-NUT PINWHEEL COOKIES
"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!"
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 4 dozen.
Number Of Ingredients 8
Steps:
- In a 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 14x10-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; 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.
Nutrition Facts : Calories 78 calories, Fat 4g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 29mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
SKINNY RASPBERRY-PEANUT BUTTER PINWHEELS
61% fewer calories • 88% less sugar than the original recipe. Sweeten tortillas with a simple berry filling, then roll and slice into showy party pinwheels or anytime snacks.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 15m
Yield 4
Number Of Ingredients 4
Steps:
- In a small bowl, stir together yogurt and peanut butter. Spread yogurt mixture on one side of each tortilla. Top with fruit; roll up tortillas.
- To serve, use a serrated knife to cut each wrap crosswise into 1-inch-wide slices.
Nutrition Facts : Calories 160, Carbohydrate 17 g, Cholesterol 0 mg, Fat 1/2, Fiber 9 g, Protein 9 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 4 g, TransFat 0 g
RASPBERRY PINWHEELS
Number Of Ingredients 9
Steps:
- In a large mixer bowl at medium speed, beat butter or margarine and cream cheese until light and fluffy. Beat in 1/2 cup sugar, vanilla and salt. At low speed,gradually beat in flour until mixture forms a ball. Divide dough into two portions. Cover and chill for 30 minutes or until firm enough to handle.On a lightly floured surface, roll one portion of dough at a time into a 14 x10-inch rectangle. Spread each with 1/4 cup of the preserves sprinkle with 1/4 cup of the walnuts. Roll as for a jelly roll, starting from the long side. Wrap in waxed paper and chill at least 4 hours or overnight.Preheat oven to 350°. Lightly grease baking sheets.With a sharp knife, cut rolls into 1/2 -inch slices. Dip one cut side in sugar. Place, sugar-side up, 1 inch apart on baking sheets.Bake for 25 to 30 minutes or until golden brown. Cool cookies on wire racks.Store in an airtight container.
Nutrition Facts : Nutritional Facts Serves
RASPBERRY PINWHEEL COOKIES
Make and share this Raspberry Pinwheel Cookies recipe from Food.com.
Provided by grandma2969
Categories Dessert
Time 30m
Yield 6 dozen
Number Of Ingredients 9
Steps:
- In large bowl, combine butter and cream cheese with sugar; add egg, juice and lemon zest.
- Continue beating till light and fluffy.
- Sift flour and baking soda together.
- Gradually add to creamed mixture.blending after each addition.
- Chill for 1 hour.
- Preheat oven to 350°F.
- Lightly grease cookie sheet, divide dough into three portions.
- Working on floured surface, roll each portion into a rectangle about 9x10 inches and 1/8 inch thick. Trim edges.
- Brush with 1/3 cup raspberry jam and roll up.
- Repeat with remaining dough. Cut rolls in slices and place on cookie sheet.
- Bake for 10-12 minutes or till firm.
- When done, transfer to racks and let cool completely.
Nutrition Facts : Calories 662.4, Fat 23.3, SaturatedFat 14.2, Cholesterol 96.7, Sodium 299.5, Carbohydrate 106.6, Fiber 2, Sugar 59.5, Protein 7.7
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