Pinwheel Cookies with Raspberry

raspberry pinwheel cookies
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  • Yield : 3 dozen
  • Servings : 36
  • Prep Time : 30m
  • Cook Time : 12m
  • Ready In : 42m
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Raspberry Pinwheel Cookies


  • 1 3/4 cups (425 mL) Robin Hood All-Purpose Flour
  • 2 teaspoons (10 mL) baking powder
  • 1/4 teaspoon (1 mL) salt
  • 1/2 cup (125 mL) butter or margarine, softened
  • 1 cup (250 mL) granulated sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1/2 cup (125 mL) raspberry jam
  • 1/2 cup (125 mL) flaked coconut
  • 1/3 cup (75 mL) finely chopped pecans or walnuts buying writing homework online


  • The rolls can be frozen for use at a later date. Thaw overnight in refrigerator before slicing and baking.
  • These cookies freeze really well.
  • Keep a roll of cookies handy in the freezer to bake whenever you need them.
  • Variation: Replace raspberry jam with apricot.

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