Raspberry Nut Pinwheel Cookies
Updated: Apr 15, 2020
Here is a cookie recipe that I created for a contest I entered a few years back. I came in second, again, I was told there were too many steps. It is true it is a 2-day cookie, but it is so worth it. This is going to be on my Thanksgiving menu this year, all my deserts will have a pinwheel theme.
2 1/2 cups of unbleached flour
2 sticks of unsalted butter at room temp
1/2 cup raw sugar
1/2 light brown sugar
1 teaspoon salt
1/2 teaspoon baking soda
1 jar of raspberry preserves
1 cup of chopped hazelnuts
In the stand mixer cream together the butter and the sugars. In another bowl sift together the remaining dry ingredients. After butter mixer is light and creamy, add the eggs, one at a time to the mixture. Reduce the speed on the mixer to the lowest speed once the eggs are creamed in and slowly add the flour mixture. Once combined, remove from the bowl, divide into two balls, wrap in plastic wrap and place in the fridge overnight.
Next day roll out the two dough balls into a 10 x 12-inch sheet: note, roll out onto parchment it will make it easier to roll up later. Place dough sheet on cookie sheets and place back into the fridge to re-cool, about an hour.
Remove from the fridge and spread each sheet with raspberry preserves and then sprinkle the preserves with the nuts. Roll up the sheets on the long side. Wrap in plastic wrap and place them back into the fridge and again for another hour.
Preheat oven to 350 degrees
Remove logs from the fridge, remove plastic wrap and cut logs into 1/4 inch slices. Place slices onto a parchment-lined cookie sheet and bake for 15 minutes or until the edges of the cookies turn golden brown.
Remove baked cookies to a cooling rack - and enjoy