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Delicious jam filled cookies are a Christmas tradition, and these Raspberry Pinwheel Cookies are a fun way to enjoy jam.
These cookies are made by rolling up Raspberry Jam and walnuts inside a rich, buttery dough.
The cookies are then sliced and dipped in sparkling sugar to add sweetness and a decorative sparkle.
You could easily use strawberry jam or pecans instead of raspberries and walnuts, so there are few ways to make this recipe unique. When cutting the cookies they become a little squished and misshapen, but luckily they expand when baked and so they end up looking round.
This recipe makes about 20 cookies, so I usually make two batches. Trying to double the recipe makes the dough too much for my food processor, so I find two separate batches work better.
Raspberry Pinwheel Cookies
Ingredients
- 1 1/2 cup flour
- 1/4 teaspoon salt
- 4 oz. cream cheese
- 1/2 cup butter
- 1/4 cup raspberry jam
- 1/2 cup walnuts, finely chopped
- sparkling sugar
Instructions
- Preheat oven to 375 F.
- Combine the flour and salt in a food processor and pulse a few times to mix.
- Add the butter and cream cheese and process until a ball a dough forms. It will form fine crumbs first, and then as you continue to process it will clump together into a ball.
- Chill the dough for 2 hours
- Roll the dough out onto a lightly floured surface into a rectangle about 14 x 12 inches. I cut the edges off my rectangle to make it straight.
- Spread the jam on the dough, and then spread the walnuts on top.
- Roll up from the long side and cut into 1/2 inch thick slices.
- Dip one side of each slice in coarse sugar.
- Bake sugar side up for 15 - 20 minutes, until the cookies are lightly browned.
Notes
Nutrition facts are estimates.
Nutrition Information:
Yield: 20Amount Per Serving: Calories: 125 Saturated Fat: 4g Cholesterol: 18mg Sodium: 89mg Carbohydrates: 10g Sugar: 2g Protein: 1g
Bismah says
July 27, 2014 at 2:15 amI love raspberries! These look so tasty and would make a nice addition to a cup of coffee 🙂
Singapore Mum Blog says
July 27, 2014 at 10:11 amI love anything pinwheels. They always look so pretty and yummy!!
Jennifer H says
July 27, 2014 at 11:18 amI’ve never tried those. They look yummy!
Laura@Baking in Pyjamas says
July 27, 2014 at 11:56 amVisiting from Skip the Housework link party. Love this type of cookie, this variation looks lovely. I co-host Sweet and Savoury Sunday and would love for you to stop by and share this and other recipes with us. Have a great day!
Katie says
July 27, 2014 at 4:53 pmHow easy! I made a SUPER easy variation of this a few times, using packaged cookie dough and jam, but I never thought about adding nuts.
Kelly @ Texas Type A Mom says
July 27, 2014 at 10:22 pmThese look delicious! And so much easier than I would have thought!
Lynn says
July 28, 2014 at 2:24 pmOh yummmmmm. As soon as my broken ankle heals, I’m going to make these.
Kelly says
July 30, 2014 at 12:26 amI have OODLES of raspberry jam. What I fabulous use for it! Pinning!
Jennifer Dawn says
July 31, 2014 at 7:49 amWow! These sound wonderful! I’d like to invite you to stop by my weekly link party and link this up.
Julia @ Swirls and Spice says
August 1, 2014 at 12:19 amThese look marvelous! Great for all the jam I’m plotting to make too!
Alexis AKA MOM says
August 1, 2014 at 1:12 amYUM one of my favorite fruits in my favorite type of cookie 🙂
April says
August 1, 2014 at 10:42 amMmmm, these look a lot like the rugelach I made last year, but with raspberry jam, my favorite! And I like your pinwheel shape lots better than my awkward little rolls. They’re lovely! Pinning for this holiday season 🙂
~April
(visiting from Foodie Friday)
cathy says
August 2, 2014 at 6:58 amThese cookies look beyond amazing, and I really wish I had one right now to enjoy with my coffee! PINNED because I just have to make these sweet things! Saying hello from super Saturday link party!
Cathy
Jennifer says
August 6, 2014 at 9:04 pmThese cookies look delicious, I love the raspberry/walnut combo. Of course, anything covered in coarse sugar has to be good, right?
Cyndee says
November 20, 2016 at 8:16 pmThese look great. Question: does the butter and cream cheese need to be at room temperature before adding to the food processor ?