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.
Raspberry Pecan Pinwheel Cookies
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
- 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.
Nutrition
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DORIS GUZIKOWSKI says
Hi, my question is how thin do you roll out the dough? Thank you DORIS
Sherri says
Just a little thinner than you would for sugar cookies 🙂
mspapa says
Greetings Sherri, Love the recipe for your Raspberry Pecan Pinwheel Cookies. Can you include a pic of the finished product for me. All the pics I see here are of raw and pre baked. I would like to see the finished product before attempting this. Thanks so much and keep up the good work.
Sherri says
Hi there~ The pictures at the top and bottom of the post (with the words on them) are of the finished cookies 🙂 Hope you enjoy them!
Sherry Legan says
Oh what a great post! I love this. Very yummy. And your tutorial is great. Thanks for sharing.
I hope you’ll come over and link at The Countdown to Christmas!
The party is over here:
http://ourholidayjourney.blogspot.com/
Merry Christmas!
April J Harris says
I do love family recipes, Sherri, and your Nanna Anna’s cookies look so lovely! It’s so nice to be able to make things that remind us of family when we can’t all be together. Thank you for sharing with us at Hearth and Soul. Scheduled to pin.
Madalyn Parr says
ooooh! Never thought to do Raspberry Pecan! Thanks for stopping by the #PSLinkParty Sherri!
Stephanie says
These look so pretty and so yummy! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!
Marni @ HaberdasheryFun says
Saw this on Lambert’s Lately.. looks awesome. I’m not much of a cook or baker, but I’m going to give it a shot!
Andrea Fogleman says
Another fantastic recipe. Thanks for sharing and linking up to Scraptastic Saturdays.
swathi says
Delicious pinwheel cookies, thanks for sharing with hearth and soul blog hop, pinning and tweeting.
Sarah @ Sarah's Kitchen says
This looks so yummy!
Jess says
This sounds so delicious!
Thanks for joining the Link Up this week!