December 03, 2012
Raspberry Walnut Pinwheels
Here is another great cookie recipe to include in your Christmas baking. They are fun to make, look great on a cookie plate and the taste of raspberry with walnuts are a great combination.
Great for keeping and for giving. After all, good things are meant to be shared :-)
Have fun baking and sharing!
1/2 cup butter, at room temperature
1 cup sugar
1 tsp. vanilla extract
2 cups all-purpose flour
1 tsp. baking powder
1/4 cup raspberry jam (or more if you prefer)
3/4 cup finely chopped walnuts
In a large bowl, cream together butter and sugar until light and fluffy. Beat in egg and vanilla.
Combine flour and baking powder; gradually add to creamed mixture and mix well to form a dough.
Roll out dough between waxed paper into a 14 inch x 12 inch rectangular. Remove top piece of waxed paper.
Spread dough with jam…
…and sprinkle with chopped walnuts.
Roll up tightly jelly-roll style; wrap in plastic and refrigerate for at least 2 hours or until firm.
Unwrap dough and cut into 1/4-inch slices.
Place 1 to 1-1/2 inch apart on a 2 lightly greased baking sheets.
Bake them at 350° for 9-12 minutes or until edges are lightly browned.
Remove to wire racks to cool.
Makes: about 3-1/2 dozens
TIP: Keep them in a covered cookie jar for up to 2 weeks.
Leia’s Culinary Treasures