Raspberry Pinwheel Cookies
- Ready In:
- 30mins
- Ingredients:
- 9
- Yields:
-
6 dozen
ingredients
- 1⁄2 cup butter, softened
- 4 ounces cream cheese, softened
- 1 cup sugar
- 1 large egg
- 1 teaspoon lemon juice
- 1 tablespoon chopped lemon zest
- 2 1⁄4 cups flour
- 1⁄2 teaspoon baking soda
- 1 cup seedless raspberry jam
directions
- In large bowl, combine butter and cream cheese with sugar; add egg, juice and lemon zest.
- Continue beating till light and fluffy.
- Sift flour and baking soda together.
- Gradually add to creamed mixture.blending after each addition.
- Chill for 1 hour.
- Preheat oven to 350°F.
- Lightly grease cookie sheet, divide dough into three portions.
- Working on floured surface, roll each portion into a rectangle about 9x10 inches and 1/8 inch thick. Trim edges.
- Brush with 1/3 cup raspberry jam and roll up.
- Repeat with remaining dough. Cut rolls in slices and place on cookie sheet.
- Bake for 10-12 minutes or till firm.
- When done, transfer to racks and let cool completely.
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RECIPE SUBMITTED BY
I love cooking, and reading Christian fiction..I have 5 grandchildren..4 boys and 1 spoiled granddaughter...I also have a black cocker spaniel named Tobey..who is very spoiled..Love computer games, cross stitch and reading cookbooks..I was diagnosed with Acute Myeloid Leukemia almost a year ago, on September 26, 2005....was in an out of the hospital for 8 months, doing intensive chemo...I am doing well now, thanks for all the prayers...