Raspberry Pecan Pinwheel Cookies

These Raspberry Pecan Pinwheel Cookies are very easy to make. Two added ingredients turn a sugar cookie into a more gourmet looking treat.

INGREDIENTS
These yummy Raspberry Pecan Pinwheel Cookies have been made by Nanna Anna every year as long as I can remember. Every year she bakes and bakes and bakes and gives us all little pails filled with her cookie sweets.

This year, since we are not traveling to NC, we won’t get any of them for the first time. I decided make these for my family as little surprise. Everyone was so excited to see them. Milk was grabbed and they were devoured.

INGREDIENTS

2 cups all purpose flour

1 tsp baking powder

1/2 cup (1 stick) of butter

1 cup sugar

1 egg

1 tsp vanilla extract

1/3 cup seedless raspberry jam

3/4 cup finely chopped pecans I like to put mine in the food processor for a few seconds to get them really fine.

DIRECTIONS

Mix flour and baking powder together

Beat butter, sugar and egg together.

Stir in vanilla

Gradually add flour mixture, stirring until combined well. The dough is a dense dough. I roll it around and kneed it a little before rolling it out.

Roll out dough between two pieces of parchment or wax paper to about a 12 x 10 rectangle.

Remove the top piece of paper.

Spread jam evenly over dough.

Sprinkle evenly with nuts.

Roll up dough from the long side, removing paper as you roll.

Wrap in parchment or wax paper.

Chill for several hours or overnight.

Slice cookies off the roll about 1/4 inch wide.

Bake at 350 degrees F for about 9 minutes.

Remove immediately and cool on a wire rack.

5 from 3 votes

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Raspberry Pecan Pinwheel Cookies

These Raspberry Pecan Pinwheel Cookies are very easy to make. Two added ingredients turn a sugar cookie into a more gourmet looking treat.

Course Dessert

Cuisine American

Keyword raspberry pecan pinwheel cookies

Prep Time 15 minutes

Cook Time 9 minutes

Chill 8 hours

Total Time 24 minutes

Servings 24

Calories 141 kcal

Author Sherri

Ingredients

• 2 cups all purpose flour
• 1 tsp baking powder
• 1/2 cup butter 1 stick
• 1 cup sugar
• 1 large egg
• 1 tsp vanilla extract
• 1/3 cup seedless raspberry jam
• 3/4 cup finely chopped pecans

Instructions

1. Mix flour and baking powder together
2. Beat butter, sugar and egg together.
3. Stir in vanilla
4. Gradually add flour mixture, stirring until combined well. The dough is a dense dough. I roll it around and kneed it a little before rolling it out.
5. Roll out dough between two pieces of parchment or wax paper to about a 12 x 10 rectangle.
6. Remove the top piece of paper.
7. Spread jam evenly over dough.
8. Sprinkle evenly with nuts.
9. Roll up dough from the long side, removing paper as you roll.
10. Wrap in parchment or wax paper.
11. Chill for several hours or overnight.
12. Slice cookies off the roll about 1/4 inch wide.
13. Bake at 350 degrees F for about 9 minutes.
14. Remove immediately and cool on a wire rack.

Nutrition Facts

Raspberry Pecan Pinwheel Cookies

Amount Per Serving (1 cookie)

Calories 141 Calories from Fat 54

% Daily Value*

Total Fat 6g 9%

Saturated Fat 2g 10%

Cholesterol 10mg 3%

Sodium 35mg 1%

Potassium 49mg 1%

Total Carbohydrates 20g 7%

Sugars 10g

Protein 1g 2%

Vitamin A 2.4%

Vitamin C 0.5%

Calcium 1.5%

Iron 3.4%

* Percent Daily Values are based on a 2000 calorie diet.

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