These mesmerizing pinwheels are a deliciously fruity cookie! The raspberry jam and the sparkling coarse sugar are more than enough sweetness to make up for the absence of sugar in the dough. The chopped walnuts also add a surprisingly nice texture to each bite. Overall a 10/10 cookie!!
Happy Baking!
Ingredients:
1 1/2 cup flour
1/4 teaspoon salt
4 ounces cream cheese
1/2 cup butter
1/4 cup raspberry jam
1/2 cup walnuts very finely chopped
1/4 cup coarse sugar
Directions:
Combine the flour and salt in a food processor and pulse a few times to mix.
Add the butter and cream cheese and process until a ball of dough forms. It will create fine crumbs first, and then as you continue to process it will begin to form a ball.
Chill the dough for at least 2 hours
Once dough is chilled:
Roll the dough out onto a lightly floured surface into a rectangle about 14 x 12 inches.
Spread the jam on the dough, and then spread the walnuts on top
Roll dough up from the long side into a log, wrap dough in wax paper and chill vertically in a paper towel roll or two glasses for another 30 minutes to an hour
When you are ready to bake:
Preheat the oven to 375 degrees
Cut dough roll into 1/2 inch thick slices
Dip one side of each slice in coarse sugar
Bake sugar side up for 15 – 20 minutes, until the cookies are lightly browned.
Tips and tricks for this cookie:
Don’t skip the second chill once the dough is rolled. It may not seem necessary, but it is very important so the cookies keep their circular shape when slicing them.
Yields: about 2 dozen cookies
Total cookie count for the season: 716
Comments