Pinwheel Cookies with Raspberry Filling
These delightful raspberry filled pinwheel cookies are surprisingly easy to make. Mix the dough and pop it into the fridge for a bit to firm up before cutting.
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 79kcalCarbohydrates: 15gProtein: 1gFat: 2gSaturated Fat: 1gTrans Fat: 1gCholesterol: 5mgSodium: 48mgPotassium: 28mgFiber: 1gSugar: 9gVitamin A: 13IUVitamin C: 1mgCalcium: 21mgIron: 1mg
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