These delightful raspberry filled refrigerator pinwheel cookies are surprisingly easy to make.
If you have been to this site before, you know I love easy.
If you are not familiar with refrigerator cookies, they are simply recipes where you refrigerate the batter for a time before you bake them.
Refrigerating the dough allows it to firm up a bit so it is easily sliced with a knife.
The cookie has the added flavor and nutrition of coconut and chopped nuts. With a raspberry filling, how can you beat that?
This delicious cookie recipe comes from a cookbook called Robin Hood Baking: Over 250 Recipes from Robin Hood’s Baking Festival and Home Baking Cookbooks.
Those familiar with Robin Hood Flour know how terrific their recipes are. The are developed in a test kitchen and come out perfectly each and every time.
For non-Canadians, don’t let the unknown flour name hold you back from this recipe or the cookbook.
Simply replace the flour with your favorite all-purpose flour.
Pinwheel Cookies with Raspberry Filling
- 1 3/4 cups all-purpose flour, Robin Hood brand suggested
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup butter, or margarine, softened
- 1 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla
- 1/2 cup raspberry jam
- 1/2 cup flaked coconut
- 1/3 cup pecans, finely chopped, or walnuts
- 1. Combine the flour, baking powder and salt.
- 2. Cream the butter, sugar, egg and vanilla thoroughly. Add the dry ingredients, mixing well. Work with hands to form smooth dough. Roll out dough between two sheets of lightly floured waxed paper into 12- by 9-inch (30 by 23 cm) rectangle.
- 3. Combine the jam, coconut and nuts. Spread the mixture evenly over the dough, leaving a 1/2-inch (1 cm) border. Roll up tightly, jelly roll fashion, using waxed paper to help, starting from the long side. Press the edge to seal and shape into a roll. Wrap in plastic wrap.
- Refrigerate overnight.
- Preheat oven to 375°F (190°C)
- 4. Cut into 1/4-inch (0.5 cm) thick slices. Place on greased cookie sheet. Bake for 12 to 16 minutes or until golden. Cool for 5 minutes on sheet, then transfer to rack and cool completely.
Makes about 3 dozen cookies.
- 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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