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!