Raspberry Pinwheel Cookies
Servings 30
Ingredients
- 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
Instructions
- 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.