Strawberry Nut Pinwheel Cookies Recipes

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.

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.

Steps:

• COMBINE cookie mix, butter and egg in medium bowl until soft dough forms. Divide dough in half. Add cocoa and milk to half of dough with wooden spoon until evenly distributed. Divide both halves in half again to make 4 parts. Roll each part between sheets of wax paper into 10 x 8-inch rectangles. Place flat layers of dough with wax paper in bewteen on cookie sheet. Chill 15 minutes.
• COOK preserves and flour in small saucepan over medium heat, stirring constantly, until bubbly. Remove from heat. Stir in walnuts. Let cool. Remove one sheet of wax paper from sheets of dough. Spread half of preserves mixture evenly onto a chocolate layer. Place one light layer down over the preserves, aligning corners of doughs. Remove wax paper from light layer. Allow dough to soften slightly, about 2 to 3 minutes. Beginning on long side, roll up dough to make a rounded log, making sure the first roll in the center is tight. Roll wax paper around log. Repeat with remaining 2 sheets of dough. Freeze 1 hour.
• HEAT oven to 375 degree sF. Line cookie sheet with parchment paper. Cut logs into 1/4-inch slices. Place on prepared cookie sheet. Bake 10 to 12 minutes or just until lightly browned. Cool on cookie sheet 2 minutes. Transfer to wire rack to cool completely.
• Keep second log in freezer until ready to bake. Return to freezer as needed to make slicing easier.

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.

Steps:

• In a large bowl, mix the cream cheese and goat cheese together, blending well, next add the milk, honey and key lime rind.
• Once the cheese mixture is creamy add the coarsely chopped pecans and place in the fridge to chill for 30 minutes.
• Thinly slice the strawberries and set a side until needed.
• Remove the crusts from the bread.
• With a rolling pin flatten the bread slices, horizontally and vertically.
• Spread 1 tablespoon of the cream cheese mixture on the prepared bread slices.
• Place a piece of plastic wrap on table and place the bread on top of the plastic wrap.
• In the middle of the bread place two rows of of the thinly sliced strawberries.
• Gently roll the bread into a log, cover the log with the plastic wrap, do this for each slice.
• Chill the covered, cream cheese logs in the fridge for 3 hours or overnight, for the flavors to blend.
• Remove the logs from fridge, take off the plastic and gently slice the logs with a bread knife.
• You should get four slices from each bread log.
• Enjoy, enjoy, enjoy.

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.

Steps:

• Preheat oven to 350°. Line 24 muffin cups with paper liners., In a large bowl, combine the first 6 ingredients; beat on low 30 seconds. Beat on medium 2 minutes. Fill prepared cups half full. Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely., For frosting, in a large bowl, combine all ingredients, except additional strawberries; beat until smooth. Frost cupcakes. Garnish with additional strawberries. Store in the refrigerator.