Cream cheese, almond cookie dough spiraled around seedless raspberry jam.
These are simple cookies with simple flavors, but the rolling and shaping process can get a bit tedious. There is a lot of in and out of the freezer/refrigerator, and the jam can become a sticky mess. Just be patient and remember that as long as they’re tasty, they don’t have to be perfect!
Here are a few tips to aid the process. After the dough has been mixed and rolled, it will be very soft. At this point, I freeze the dough for 15-20 minutes. The dough should hold its shape but be easy to roll. I start rolling the dough by gently folding one edge over the jam. Then I lift the parchment paper underneath, causing the edge to roll on its own. If the roll becomes too tight, the jam will start to ooze out or pool toward the edge. If it is too loose, there will be holes in your cookies. To fix either of these issues, unroll the dough, respread the jam, and roll it again. A little messy, but it works.
Now, you have your log rolled, but the dough has softened, and your log is becoming flat. Pop it into the freezer for another 15-20 minutes until it becomes firm and reshape with your hands. You can do this at any point the dough becomes difficult to work. Once rolled, I freeze the log to stiffen the dough before cutting. While cutting, some of the jam will ooze out. I don’t have a way to prevent this. I just put the messy side down on the sheet pan when I bake them off. Cool the cookies completely to allow the dough and the jam to set before removing them from the tray. Happy baking!
Raspberry Pinwheel Cookies
- 1 stick butter softened
- 4 ounces cream cheese softened
- 1/2 tsp salt
- 1/4 cup powdered sugar
- 2 egg yolks
- 2 tsp vanilla
- 1 3/4 cups flour
- 1/4 cup almond flour
- 1/3 cup seedless raspberry jam
- Cream together the cream cheese and butter. Scrape down the bowl and add the sugar. Mix until fluffy. Mix in the eggs and vanilla. Scrape down the bowl again. Add the almond flour and the flour. Mix until all the ingredients have been incorporated. Spray two large sheets of parchment. Lay one on a work surface. Place the dough inside and top with the other sheet of parchment. Roll the dough into a 10 1/2 x 14-inch rectangle. Freeze the dough for 15-20 minutes.
- Remove the dough from the freezer and spread the jam in an even layer. Leave a 1-inch border at the back end of the dough. Starting at the edge closest to you, fold about a 1/2 inch over the jam. Gently lift the parchment so the log will roll on its own. Stop when you reach the 1 inch of uncovered dough. Lift the opposite side of the parchment to fold the edge toward you. Gently press the seam to seal. Roll the parchment around the log and place in the freezer for 20-60 minutes.
- Preheat the oven to 350 degrees. Line two sheet pans with oiled parchment. Remove the dough from the freezer and slice into 1/4 inch discs. Place on the pans and bake for 18-20 minutes. Remove from the oven and cool completely before removing from the tray. Store in an airtight container.