Raspberry Pinwheels

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.

I think I baked them for the 25 minutes, maybe just a little longer.

Making these for the first time tonight and am curious how long you cooked the log? Same as the recipe or from frozen state did it change the baking time?

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.

This cookie is a real hit. The flavor and texture are excellent! This recipe is getting added to my permanent Christmas cookie list.

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.

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.

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...

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!

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.

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!

I was so excited to try these, however, they definitely don't look like the picture but have fallen over and look very messy. I'm thinking I put too much jam on the dough... I will definitely make another batch but would appreciate any insight out there.

make sure you use JAM not jelly!!!!!!

This dough is very similar to one I use for kolache. Here's a hint, roll the dough out in a bit of sifted powdered sugar instead of flour. It keeps the dough from sticking and does not toughen it. This works especially well when you are using a "cream cheese" dough for cut out cookies and you have scraps to reroll.

To Bundle...Turbinado sugar is simply raw, unrefined sugar that is very coarse & melts less slowly than regular white sugar. That makes it extra nice, because it is still a bit crunchy when it cools. Also very good on pie crust...before baking, brush with water & sprinkle on the sugar. Turbinado sugar is a pale brown color from a bit of molasses. If you want to sample it before spending a lot of money, certain "coffee houses" in bookstores,etc., have it in little packets just like sweetners & other sugar. Hope this helps. And as far as other types of jam or filling...yes, go for it! Also, don't forget ones like peach & apricot...yummy!

Turbinado sugar is also known as "sugar in the raw"--it's coarser than regular white sugar, and has a slightly brown color. Look for it near the sugar in your grocery store. (I buy in in boxes; not sure how else it comes)

As I stated before, I am not the greatest cook, but I'm trying to learn new things in my old age! What is turbinado sugar? Also, as to this comment section, I had asked another question about a week ago, but I cannot seem to get back to where I need to in order to get my answers. Help, anyone? To Clararoseg: Even though I'm not the best, I have substituted strawberry pie filling before in recipes that called for cherry and it works out great. Like you, strawberry would be my first choice; it's all in the consistency. Just make sure you use jam and not jelly.

Has anyone tried a jam other than raspberry, like blueberry or strawberry? Those would be a bigger hit with my family. Thanks!

Everyone LOVED this cookie last year .. it is at the top of my baking list this year as well. I made them ahead and was able to bake as needed. You and your guests will not be disappointed !

I made these last year for the first time and they are beautiful and yummy holiday cookies. It was a nice compliment to traditional holiday sampler cookie trays that I normally make. They do take some time to make, but you will enjoy the result.