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My grandma's raspberry pinwheel cookies bring back the sweetest memories of Christmas baking. These beautiful swirled treats combine buttery soft dough with sweet raspberry jam and crunchy walnuts. Every time I make them in my kitchen the aroma takes me right back to those cozy holiday moments.
The Magic Behind These Cookie Swirls
I fell in love with these cookies because they look fancy but are actually so simple to make. The gorgeous raspberry swirl makes them stand out on any cookie platter. While they're perfect for Christmas, I honestly make them year-round. Nothing brightens up an afternoon coffee like these buttery treats. Plus they make such thoughtful homemade gifts.
What You Need for the Cookie Dough
- Flour: Provides the structure for the cookies. Use 2 1/4 cups of all-purpose flour.
- Salt: A pinch to enhance flavor, about 1/4 teaspoon.
- Cream Cheese: 170 g (6 oz), softened, for a rich, flaky dough.
- Butter: 200 g (7 oz), softened, for a smooth, creamy base.
The Yummy Filling
- Raspberry Jam: About 150 g, seedless, for a smooth, vibrant swirl.
- Walnuts: 50 g, finely chopped or ground, for added texture and nutty flavor.
- Sparkling Sugar: For a decorative touch and added sweetness. If unavailable, substitute with regular sugar.
Let's Make These Together
- Make the Dough
- Combine flour and salt in a food processor. Add softened butter and cream cheese. Pulse until the dough forms into a ball. Wrap the dough in plastic wrap and chill for at least 2 hours.
- Roll Out and Fill
- Roll the dough on a floured surface into a rectangle about 14 x 12 inches and 1/4 inch thick. Spread raspberry jam over the surface, leaving a 1/4-inch border. Sprinkle finely chopped walnuts evenly over the jam.
- Roll and Chill
- Tightly roll the dough into a log. Wrap in plastic wrap and chill for an additional hour if needed to firm up.
- Slice and Bake
- Preheat the oven to 190°C (375°F). Slice the log into 1/2-inch thick rounds. Dip each slice into sparkling sugar and place sugar-side up on a baking sheet. Bake for 15-20 minutes until the edges are lightly browned. Cool on a wire rack.
My Favorite Baking Secrets
Trust me on this one you want your butter and cream cheese super soft before starting. Pop them on the counter a few hours before baking. The dough needs a good chill in the fridge or it gets sticky and hard to work with. I love using sparkling sugar for that extra sparkle but regular sugar works great too.
Storing Your Cookie Treasures
Keep these beauties in an airtight container and they'll stay fresh for about 3 days. I often make extra dough logs and pop them in the freezer. They last up to 3 months frozen. Just move them to the fridge the night before you want fresh cookies. It's like having a secret stash of happiness ready whenever you need it.
Mix It Up
Sometimes I switch things up with strawberry jam when raspberries aren't in season. Blackberry works beautifully too. My sister makes hers with pecans instead of walnuts and they're amazing. Skip the nuts if anyone has allergies they're just as delicious. Just avoid using jelly it gets too runny and makes a mess.
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Frequently Asked Questions
- → Can I use different types of jam?
- You can definitely use other jams like strawberry, blackberry, or apricot. Just make sure to choose a jam that's not too runny to prevent it from leaking during baking.
- → Why do I need to chill the dough?
- Chilling the dough makes it firmer and easier to roll out without sticking. It also helps the cookies hold their shape better during baking.
- → Can I freeze these cookies?
- These cookies freeze well for up to 3 months when stored in an airtight container. You can also freeze the unbaked roll and slice it when ready to bake.
- → What can I use instead of walnuts?
- You can substitute walnuts with pecans, almonds, or pistachios. If you prefer nut-free cookies, you can skip the nuts entirely.
- → Why did my pinwheels unroll during baking?
- This usually happens if the dough isn't rolled tight enough or if it's too warm. Make sure to roll the dough firmly and chill it again if it becomes too soft while working with it.
- → How should I store these cookies?
- Store the cookies in an airtight container at room temperature for up to a week. Place wax paper between layers to prevent sticking. You can also refrigerate them for up to two weeks.