Sweet cream cheese dough pairs well with the raspberry jam in these pretty pinwheels.
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
1 8-ounce bar cream cheese, at room temperature
1/2 cup granulated sugar
1/2 teaspoon pure vanilla extract
2 cups all-purpose flour, plus more for the work surface
1/2 cup seedless raspberry jam
1 large egg, beaten
2 tablespoons turbinado or some other coarse sugar
How to Make It
With an electric mixer, beat the butter, cream cheese, and granulated sugar until fluffy. Mix in the vanilla. Gradually add the flour, mixing until just incorporated.
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.
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 the long side of each rectangle, roll into logs. Wrap in wax paper and refrigerate until firm, 30 minutes. Repeat with the remaining dough.
Heat oven to 350° F. Slice the logs into 1-inch pieces and space 1 1/2 inches apart on parchment-lined baking sheets. Brush with the egg and sprinkle with the turbinado sugar. Bake until golden, 20 to 25 minutes.
To Wrap: A 32-ounce glass canning jar will neatly hold 2 dozen pinwheels. You can play up the cookies' two-tone theme with a striped ribbon tied around the jar's mouth and a colorful adhesive bow.
To Freeze: Instead of refrigerating the logs, freeze them for up to 2 months. To bake, follow the recipe instructions, cutting and baking the dough from frozen, and use the upper end of the time range.
These are okay. I don't think they have much flavor really; I like the idea by janelson1 of using almond extract. If I do make them again, I'll try the almond x and buy a different jam. I bought seedless and it was too watery, a fair amount leaked out while in the oven. Next time I'll buy it with seeds, strain it myself. I did find these fun to make though. Mine turned out pretty decent looking but nothing like in the pictures, go figure! Ha!
Followed the recipe except used almond extract. They came out very small. If I make them again, I would roll them up differently so they would be larger pinwheels. The flavor is good, but are labor intensive and take a long time. I have other raspberry cookie recipes that I like better.
These turned out great! I had some cranberry jam and used that in half of the cookies - delicious! I think some of the problems people had were that they rolled and cut the dough wrong. Make sure you roll the 9x4 rectangle along the 9-inch edge (so you get a 9-inch log that is only around an inch in diameter). Then cut them about an inch wide for each cookie. You only need a thin layer of jam. I had a little ooze out while rolling up the dough, but none during the baking.
I read the reviews and made sure to refrigerate the dough between rolling out and spreading filling. I froze each tube of rolled dough before slicing, which made it much easier. When the dough is properly sliced and rolled (start with a long edge), none of the pinwheels fall over during baking.
Taste is OK, not as good as other similar ones. Wouldn't make again. Too much work if making for Christmas...too much "putzy" stuff trying to make them look right. Would rather go to a good-to-eat cookie than a show-off cookie. That's what people will remember! Sorry!