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 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
STRAWBERRY NUT PINWHEEL COOKIES
Make and share this Strawberry Nut Pinwheel Cookies recipe from Food.com.
Provided by Nikki Kate
Categories Dessert
Time 12m
Yield 48 serving(s)
Number Of Ingredients 8
Steps:
- 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 x 10-in rectangle.
- Spread jam to within 1/2 inches of edges. Sprinkle nuts over the jam.
- Roll up jelly-roll style, starting with a side.
- Wrap in plastic wrap; refrigerate for at least 3 hours or overnight.
- Unwrap and cut into 1/4-in. slices. Place 1 inches apart on greased baking sheets.
- Bake at 375°F for 10 to 12 minutes or until lightly browned.
- Remove to wire racks to cool.
Nutrition Facts : Calories 82.5, Fat 3.7, SaturatedFat 1.4, Cholesterol 9.5, Sodium 24.3, Carbohydrate 11.7, Fiber 0.3, Sugar 6.5, Protein 1.1
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RASPBERRY PINWHEEL COOKIES | REFRIGERATOR COOKIES
From cookingnook.com
Cuisine AmericanTotal Time 42 minsCategory DessertCalories 79 per serving
- 2. Cream the butter, sugar, egg and vanilla thoroughly. Add the dry ingredients, mixing well. Work with hands to form smooth dough. Roll out dough between two sheets of lightly floured waxed paper into 12- by 9-inch (30 by 23 cm) rectangle.
- 3. Combine the jam, coconut and nuts. Spread the mixture evenly over the dough, leaving a 1/2-inch (1 cm) border. Roll up tightly, jelly roll fashion, using waxed paper to help, starting from the long side. Press the edge to seal and shape into a roll. Wrap in plastic wrap.
RASPBERRY PINWHEELS RECIPE | REAL SIMPLE
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4/5
- Using an electric mixer, beat the butter, cream cheese, and granulated sugar until fluffy. Beat in the vanilla. Reduce the mixer speed to low and gradually add the flour, mixing until just incorporated.
- Turn the dough onto a floured work surface and gently knead it 2 to 3 times, just to bring it together. Form the dough into two 1-inch-thick squares. Wrap in plastic wrap and refrigerate for 1 hour.
- On a lightly floured piece of parchment, roll one of the dough squares into a 9-by-12-inch rectangle. Spread half the jam over the dough. Cut the dough crosswise into thirds, making three 9-by-4-inch rectangles. Starting from a long side of each rectangle, roll into logs. Wrap in wax paper and refrigerate until firm, at least 30 minutes. Repeat with the remaining dough.
- Heat oven to 350° F. Slice the logs into 1-inch pieces and place on parchment-lined baking sheets, spacing them 1½ inches apart. Brush with the egg and sprinkle with the turbinado sugar. Bake until golden, 20 to 25 minutes. Cool slightly on baking sheets, then transfer to wire racks to cool completely.
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