Description
Indulge in these delightful raspberry pinwheel cookies, featuring a buttery dough swirled with vibrant raspberry jam. Perfect for gatherings or cozy afternoons, they’re a treat everyone will love!
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg yolk
- 1 tsp vanilla extract
- 1 cup high-quality raspberry jam
Instructions
- 1. Preheat your oven to 350°F (175°C).
- 2. In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy (about 3 minutes).
- 3. Beat in the egg yolk and vanilla extract until well combined.
- 4. Gradually add the all-purpose flour, mixing until a soft dough forms.
- 5. On a lightly floured surface, roll out the dough into a rectangle about 1/4 inch thick.
- 6. Spread the raspberry jam evenly over the dough, leaving edges clear to seal.
- 7. Starting from one side, carefully roll up the dough tightly into a log shape.
- 8. Wrap in plastic wrap and chill in the refrigerator for at least one hour.
- 9. After chilling, slice the log into quarter-inch rounds.
- 10. Place on a parchment-lined baking sheet and bake for 12-15 minutes or until lightly golden around the edges.
- 11. Transfer to wire racks to cool completely before serving.
Nutrition
- Serving Size: 1 cookie (25g)
- Calories: 120
- Sugar: 6g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: <1g
- Protein: 1g
- Cholesterol: 30mg
Keywords: - Ensure your dough is well-chilled before rolling for cleaner slices. - Feel free to substitute raspberry jam with other fruit jams like strawberry or blueberry for different flavors.