Raspberry Pinwheels
User Reviews
4.8
12 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
30 mins
-
Chill Time
20 mins
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Total Time
1 hr
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Servings
32
-
Calories
92 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Raspberry Pinwheels
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These delicious Raspberry Pinwheels with crushed pistachios are sweet and buttery. These cookies are festive, easy to make and perfect for your holiday table.
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Ingredients
- 3 ounces butter ⅓cup, softened
- 3 ounces cream cheese ⅓ cup, softened
- 5 ounces sugar ⅔ cup
- 1 teaspoon baking powder
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ⅓ cup raspberry jam seedless, strawberry or apricot work as well
- ¼ cup ground pistachios or almonds (optional)
Instructions
- Preheat your oven to 350°F (177°C) so it is ready for baking once the cookies are ready to bake. Line 2 baking sheets with parchment paper.
- Add the butter and cream cheese to the bowl of your mixer and mix using the paddle attachment until well combined. Add the sugar and baking powder to the bowl and continue mixing until well incorporated.
- Add the egg and vanilla and mix that in. Then add the flour and finish mixing it until well incorporated.
- Form the dough in a ball and cut it in half, then wrap each half in plastic wrap. Place the cookie dough in the fridge and chill it for about 20 minutes.
- Take a piece of dough from the fridge and roll it into a 10-inch square. If you have a pastry wheel use it to cut it into 8 squares, each about 2×2 inches. You can also use a knife or a pizza wheel.
- Cut 1 inch slits from each corner to center, but not cutting all the way. Fold every tip to the center to form a pinwheel. Place the cookies onto the prepared baking sheets. Use a bench scrape for ease of use, to pick up each cookie and transfer it the baking sheet.
- Fill each cookie with about ½ teaspoon of raspberry jam right in the center of the cookie then sprinkle with chopped nuts. Repeat with remaining piece of dough. Re-roll leftover dough to make additional cookies.
- Transfer the baking sheet to the oven and bake 8 to 10 minutes or until the cookies are lightly browned around the edges. Cool for 5 minutes on the baking sheets then finish cooling the cookies on wire racks.
Notes
- Recipe yields 32 cookies.
- Recipe yields 32 cookies.
- Room temperature ingredients. The butter needs to be soft to make the dough. And for the best texture, the large egg should be at room temperature as well so when mixed with the dry ingredients everything emulsifies properly.
- Rotate the pan. Most ovens have hot and cold spots. So for the most uniform baking, rotate the sheet pan halfway through the baking time.
- Store these cookies in an airtight container at room temperature for up to 5 days or up to 10 days in the refrigerator.
- These cookies will last in the freezer for up to 3 months stored in an airtight container. You can thaw them in the refrigerator or at room temperature.
- You can also freeze the dough properly wrapped in plastic wrap for up to 3 months.
Nutrition Information
Show Details
Serving
1cookie
Calories
92kcal
(5%)
Carbohydrates
13g
(4%)
Protein
1g
(2%)
Fat
4g
(6%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
1g
Trans Fat
0.1g
Cholesterol
14mg
(5%)
Sodium
12mg
(1%)
Potassium
40mg
(1%)
Fiber
0.4g
(2%)
Sugar
6g
(12%)
Vitamin A
115IU
(2%)
Vitamin C
0.4mg
(0%)
Calcium
12mg
(1%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 32Serving
Amount Per Serving
Calories 92 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 92kcal | 5% |
| Carbohydrates | 13g | 4% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 14mg | 5% |
| Sodium | 12mg | 1% |
| Potassium | 40mg | 1% |
| Fiber | 0.4g | 2% |
| Sugar | 6g | 12% |
| Vitamin A | 115IU | 2% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 12mg | 1% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
12 reviews
Excellent
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