- Calories 82
- Fat 5g
- Sat fat 3g
- Cholesterol 17mg
- Carbohydrate 9g
- Calories from fat 55%
- Sodium 16mg
- Protein 1g
- Fiber 0g
- Sugar 5g
Raspberry Pinwheels
Kana Okada
How to Make It
Step 1
Using an electric mixer, beat the butter, cream cheese, and granulated sugar until fluffy. Beat in the vanilla. Reduce the mixer speed to low and gradually add the flour, mixing until just incorporated.
Step 2
Turn the dough onto a floured work surface and gently knead it 2 to 3 times, just to bring it together. Form the dough into two 1-inch-thick squares. Wrap in plastic wrap and refrigerate for 1 hour.
Step 3
On a lightly floured piece of parchment, roll one of the dough squares into a 9-by-12-inch rectangle. Spread half the jam over the dough. Cut the dough crosswise into thirds, making three 9-by-4-inch rectangles. Starting from a long side of each rectangle, roll into logs. Wrap in wax paper and refrigerate until firm, at least 30 minutes. Repeat with the remaining dough.
Step 4
Heat oven to 350° F. Slice the logs into 1-inch pieces and place on parchment-lined baking sheets, spacing them 1½ inches apart. Brush with the egg and sprinkle with the turbinado sugar. Bake until golden, 20 to 25 minutes. Cool slightly on baking sheets, then transfer to wire racks to cool completely.
Step 5
Store in an airtight container at room temperature for up to 1 week.
wls5d390612f265
2018-03-31T14:39:04-04:00
The dough worked fine. If you roll it slightly larger between waxed paper, it can be moved back and forth to the fridge or freezer if it gets too soft and then trimmed to a neat 9x12". The waxed paper technique makes life so much easier for softer cookie dough, You can see it at my blog Pastries Like a Pro - https://pastrieslikeapro.com/2014/11/murbteig/#.Wr_UHS-ZORs
Am I mistaken that 6 rolls 4 inches wide and cut into 1 inch pieces equals 24 not 54 pieces?
I agree the jam is a lot. As you roll it out the jam is pushed to the end and flows out, Less would help with this problem. Also, don't spread the jam to within an inch of the far end so it doesn't flow out.
JM92831
2011-01-05T12:34:29-05:00
I made these as holiday gifts for my friends and neighbors and everyone loved them. My kids couldn't enough and asked me to make more. I made two batches. The first batch I followed the amount of jam called for in the recipe. The second batch I used less of the jelly and it helped with the leaky jelly mess when I cut them. Will make these again this year for a cookie exchange party.
Liz517
2010-12-21T14:42:58-05:00
I baked these a couple of times this year. I decided the second time to slice the cookies AFTER I baked the log- what a difference! No jam leakage, looked cleaner and more like the picture. I think it's a keeper, now.
techmom
2010-12-20T15:54:47-05:00
This cookie is a real hit. The flavor and texture are excellent! This recipe is getting added to my permanent Christmas cookie list.
Kathy11750
2010-12-06T06:12:34-05:00
delish!!!! second year that I'm making these. Not sweet but rich. They are requested by many so I made a double batch. I've made the rolls up and put in the freezer. Nice time saver.
jeanette6k
2010-03-28T12:19:32-04:00
This is the BEST cookie I have ever eaten! Everyone to whom I have given this cookie, wants the recipe. I guess it is the cream cheese that makes the dough taste so darn good. The sugar crystals on top also make them look like a piece of art.
SeattleBeagle
2010-01-13T19:31:44-05:00
I thought the cookies were good but not great. However, I made them for Christmas and my dad couldn't stop eating them. To each their own...
ChristineM
2009-12-23T07:12:45-05:00
I made these cookies last night and think they are great! I am surprised at some of the negative comments I am reading here. While my cookies were not as pretty as the recipe picture they looked pretty good and tasted great. I need practice at rolling the dough into good looking logs!
MissAmyJ
2009-12-22T16:39:55-05:00
Rolling the dough and the total amount of time (including chill times) added up to a lot of work for what was ultimately just an average cookie. I wish I could say better, but overall I'm not impressed with this recipe. A raspberry iced sugar cookie would be just as satisfying for a lot less work.
SoonerBorn
2009-12-21T19:40:44-05:00
Dear Kattaylor, you didn't goof-- the ratios are wrong.
When I read the recipe I thought the fat/flour ratio was too high. I've won a ribbon for pie at the State Fair, not bragging just I spend some time in the kitchen & know my way around pastry. As written the "dough" is too soft & so heat sensitive rolling it softens it. I froze the rolls... and they of course baked into blops.
1.5 sticks butter, FOUR oz cream cheese, at least 2 c. flour and 1 tsp baking soda and half vanilla, half lemon extract. After mixing in dry ingredients, if you raise the mixer and the dough doesn't hold its shape and you don't see any crumbly chunks, add flour 1/4 c. at a time till you do. Wish I could be more precise. The dough shouldn't be as stiff as sugar cookie dough or pie crust but shouldn't be sticky. Believe me it still will roll up with the higher flour content and be a lot easier to work with.
Giggling at last night's raspberry blops!
