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Category: Cookies
Prep Time: Cook Time: Total Time:
2 cup flour
1 tsp baking powder
1/2 cup butter, softened
1 cup sugar
1 egg
1 tsp vanilla or lemon extract
1/2 cup seedless raspberry jam
1 cup walnuts, finely chopped
Sift together flour and baking powder. Beat together butter, sugar and egg until fluffy. Stir in extract. Gradually add flour mixture, stirring until well combined. Chill dough. Roll out dough between two pieces of wax paper to a 12x10 inch rectangle. Remove top piece of wax paper.
Spread jam evenly over entire surface of dough, but be sparse with the jam on the last inch of the dough so that you do not squish jam out of the cookie roll. Sprinkle evenly with nuts. Firmly roll up dough from a long side, jellyroll style, removing wax paper as you roll. Wrap roll in wax paper and refrigerate several hours or overnight.
Heat oven to 375. Cut roll into generous 1/4 inch slices with a thin sharp knife. Place slices on an ungreased cookie sheet, spacing 2 inch apart. Bake 9 minutes. Be sure to remove the cookies from the sheet while they are still warm. If the jam cools on the sheet, they will be difficult to remove. Cool on a rack.
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RASPBERRY-NUT PINWHEELS
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Category: Cookies
Prep Time: Cook Time: Total Time:
2 cup flour
1 tsp baking powder
1/2 cup butter, softened
1 cup sugar
1 egg
1 tsp vanilla or lemon extract
1/2 cup seedless raspberry jam
1 cup walnuts, finely chopped
Sift together flour and baking powder. Beat together butter, sugar and egg until fluffy. Stir in extract. Gradually add flour mixture, stirring until well combined. Chill dough. Roll out dough between two pieces of wax paper to a 12x10 inch rectangle. Remove top piece of wax paper.
Spread jam evenly over entire surface of dough, but be sparse with the jam on the last inch of the dough so that you do not squish jam out of the cookie roll. Sprinkle evenly with nuts. Firmly roll up dough from a long side, jellyroll style, removing wax paper as you roll. Wrap roll in wax paper and refrigerate several hours or overnight.
Heat oven to 375. Cut roll into generous 1/4 inch slices with a thin sharp knife. Place slices on an ungreased cookie sheet, spacing 2 inch apart. Bake 9 minutes. Be sure to remove the cookies from the sheet while they are still warm. If the jam cools on the sheet, they will be difficult to remove. Cool on a rack.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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