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.
Prep Time 15 minutes
Cook Time 9 minutes
Chill 8 hours
Total Time 24 minutes
- 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
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.
Serving: 1cookie | Calories: 141kcal | Carbohydrates: 20g | Protein: 1g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 35mg | Potassium: 49mg | Sugar: 10g | Vitamin A: 120IU | Vitamin C: 0.4mg | Calcium: 15mg | Iron: 0.6mg