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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
Prep Time
15
minutes
minutes
Cook Time
9
minutes
minutes
Chill
8
hours
hours
Total Time
24
minutes
minutes
Servings
24
Calories
141
kcal
Author
Sherri Hagymas
Ingredients
2
cups
all purpose flour
1
teaspoon
baking powder
½
cup
butter
1 stick
1
cup
sugar
1
large
egg
1
teaspoon
vanilla extract
⅓
cup
seedless raspberry jam
¾
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 ¼ inch wide.
Bake at 350 degrees F for about 9 minutes.
Remove immediately and cool on a wire rack.
Nutrition
Serving:
1
cookie
|
Calories:
141
kcal
|
Carbohydrates:
20
g
|
Protein:
1
g
|
Fat:
6
g
|
Saturated Fat:
2
g
|
Cholesterol:
10
mg
|
Sodium:
35
mg
|
Potassium:
49
mg
|
Sugar:
10
g
|
Vitamin A:
120
IU
|
Vitamin C:
0.4
mg
|
Calcium:
15
mg
|
Iron:
0.6
mg