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My grandmother's pinwheel cookies with raspberry filling always transport me back to Christmas baking sessions. These twirled delights feature a soft buttery base swirled with tangy raspberry preserves and topped with crunchy walnuts. When I bake them now, the wonderful smell instantly reminds me of those warm holiday gatherings.
The Charm Inside These Swirled Delights
What makes me adore these cookies is their elegant look despite being incredibly easy to create. That stunning raspberry spiral really makes them pop on any dessert tray. Though they're a Christmas favorite, I regularly bake them throughout the year. These buttery goodies can brighten any coffee break. They also work wonderfully as handmade presents for friends and family.
What You Need for the Cookie Dough
- Flour: Forms the cookie foundation. Grab 2 1/4 cups of all-purpose flour.
- Salt: Just 1/4 teaspoon to boost the taste.
- Cream Cheese: 170 g (6 oz), brought to room temperature, for a tender, flaky texture.
- Butter: 200 g (7 oz), room temperature, creating a velvety foundation.
The Scrumptious Filling
- Raspberry Jam: Roughly 150 g, without seeds, creating a bright, smooth swirl.
- Walnuts: 50 g, chopped into tiny bits, adding crunch and nutty goodness.
- Sparkling Sugar: Adds shimmer and extra sweetness. Regular sugar works fine too if that's what you have.
Let's Make These Together
- Make the Dough
- Put flour and salt in your food processor. Toss in the softened butter and cream cheese. Give it several pulses until everything forms a ball. Wrap your dough in plastic and stick it in the fridge for at least 2 hours.
- Roll Out and Fill
- On a floured surface, roll your dough into a 14 x 12 inch rectangle about 1/4 inch thick. Spread jam across the surface but leave a small 1/4-inch edge all around. Scatter the finely chopped walnuts over your jam layer.
- Roll and Chill
- Roll everything up tightly into a log shape. Wrap in plastic and cool for another hour if the dough feels too soft.
- Slice and Bake
- Heat your oven to 190°C (375°F). Cut the log into 1/2-inch slices. Dip one side of each cookie into sparkling sugar and place them sugar-side facing up on your baking sheet. Bake for 15-20 minutes until edges turn light brown. Let them cool on a wire rack.
My Favorite Baking Secrets
Take my word for it you'll want completely softened butter and cream cheese before you start. Leave them out for a few hours ahead of time. Don't skip chilling the dough or you'll end up with a sticky mess that's impossible to handle. I'm a big fan of the sparkling sugar for that extra twinkle but don't worry if you only have regular sugar at home.
Storing Your Cookie Treasures
Store these little gems in a sealed container and they'll stay tasty for around 3 days. I usually make extra logs of dough to keep in the freezer. They stay good frozen for up to 3 months. Just move a log to your fridge the evening before you want fresh-baked cookies. It's like having joy on standby whenever you need a pick-me-up.
Mix It Up
I often swap in strawberry jam when raspberries aren't available. Blackberry works great too. My sister uses pecans instead of walnuts and they turn out fantastic. Feel free to leave out the nuts completely for anyone with allergies the cookies still taste wonderful. Just don't try using jelly as it turns too liquidy and creates a big mess.
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Frequently Asked Questions
- → Can I swap the raspberry jam for something else?
- Totally! Try strawberry, apricot, or blackberry. Just pick one that's thick enough to stay put while baking.
- → Why chill the dough before rolling?
- Letting it chill makes it easier to handle and keeps the swirls in shape as they bake.
- → Do these cookies freeze well?
- Yep! Store in an airtight container for up to 3 months, or freeze the dough log and slice it up when you're ready to bake.
- → What if I can’t use walnuts?
- No problem! Pecans, almonds, or pistachios work great. Skip nuts altogether if needed for a nut-free version.
- → Why are my swirls coming undone?
- You might not have rolled them tightly enough, or the dough got too warm. Make sure to chill it again if it gets too soft.
- → How do I store these baked treats?
- Keep them in an airtight container at room temp for about a week. Use wax paper between layers to avoid sticking. Refrigerate for up to two weeks if you'd like.