Sunday, October 25, 2009

Raspberry Pinwheel Cookies

Last February, when I finally got around to reading the holiday issues of some of my magazines, I came across an article for four different cookies that can be prepped ahead and then frozen until you're ready to bake them. I tore out the pages and kept them with my other freezer recipes for this winter. I found a link to the original article on the web.

We are going to make one of the recipes, the Raspberry Pinwheels, for our November cooking day. Best of all, the dough doesn't need to thaw; the cookies go into the oven frozen!

3/4 cup unsalted butter, at room temperature
8 oz bar cream cheese, at room temperature
1/2 cup granulated sugar
1/2 teaspoon pure vanilla extract
2 cups all purpose flour, plus more for work surface
1/2 cup seedless raspberry jam

needed on baking day:
1 large egg, beaten
2 tablespoons turbinado or some other coarse sugar

Using an electric mixer, beat the butter, cream cheese, and granulated sugar until fluffy. Beat in the vanilla. Reduce the mixer speed to low and gradually add the flour, mixing until just incorporated.

Turn the dough onto a floured work surface and gently knead it 2 to 3 times, just to bring it together. Form the dough into two 1-inch-thick squares. Wrap in plastic wrap and refrigerate for 1 hour.

On a lightly floured piece of parchment, roll one of the dough squares into a 9-by-12-inch rectangle. Spread half the jam over the dough. Cut the dough crosswise into thirds, making three 9-by-4-inch rectangles. Starting from a long side of each rectangle, roll into logs. Wrap in wax paper and refrigerate until firm, at least 30 minutes.* Repeat with the remaining dough.

*At this point, the logs may be frozen for up to two months. To bake, follow the recipe instructions, cutting and baking the dough from frozen, and use the upper end of the time range.

Heat oven to 350° F. Slice the logs into 1-inch pieces and place on parchment-lined baking sheets, spacing them 1½ inches apart. Brush with the egg and sprinkle with the turbinado sugar. Bake until golden, 20 to 25 minutes. Cool slightly on baking sheets, then transfer to wire racks to cool completely.

Check out the picture- it looks like the pinwheels are on their sides for baking, not laying on the cut edge.

Store in an airtight container at room temperature for up to 1 week.

1 comment:

  1. These cookies are tasty...not too sweet, which I like. My only complaint...they could be bigger! My family of 4 at a whole batch in one sitting!


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