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 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
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.
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