Damson Plum Pinwheels Recipe

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Damson Plum Pinwheels
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  1. Make dough: Whisk together flour, salt, and cardamom in a bowl.
  2. Beat together butter, cream cheese, and granulated sugar in a large bowl with an electric mixer at medium-high speed until fluffy, about 3 minutes, then beat in yolk and vanilla. Reduce speed to low and add flour mixture in 3 batches, mixing until dough just comes together. Quarter dough and flatten each piece into a block, then chill, wrapped in plastic wrap, until firm, 2 to 3 hours.
  3. Put oven rack in middle position and preheat oven to 350°F. Line 2 large baking sheets with parchment paper.
  4. Keeping remaining 3 pieces chilled, roll out 1 piece of dough 3/4 inch thick on a lightly floured surface with a lightly floured rolling pin, then trim edges to make a 12- by 8-inch rectangle. Chill scraps, wrapped in plastic wrap. Cut rectangle into 2-inch squares with pastry wheel.
  5. Form and bake pinwheels: Make a 1-inch-long cut in 1 square from tip of each corner in toward center with a small knife, halving each corner. (You will have 8 points.) With tip of knife, lift every other point and gently fold into center, overlapping ends slightly. Press center lightly to form a small well. Put 3/4 teaspoon of jam in center and transfer with a spatula to a lined baking sheet. Repeat with remaining squares, arranging pinwheels 2 inches apart on sheet.
  6. Brush cookies with lightly beaten egg white and sprinkle with decorative sugar.Bake until edges are pale golden, 10 to 15 minutes. Cool 5 minutes on sheet, then transfer from parchment to a rack to cool completely.
  7. While first batch is baking, form pinwheels with another piece of dough. Bake in same manner, then gather scraps and chill until dough is firm enough to reroll, 15 to 20 minutes. Make more cookies with remaining 2 pieces of dough and with scraps in same manner (reroll scraps only once).
  8. Cooks' notes: •Cookies keep, layered between sheets of parchment or wax paper, in an airtight container at room temperature 4 days. •Dough can be chilled up to 2 days or frozen, wrapped in plastic wrap and then foil, 1 month.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 747.25 Kcal (3129 kJ)
Calories from fat 469.12 Kcal
% Daily Value*
Total Fat 52.12g 80%
Cholesterol 160.86mg 54%
Sodium 207.03mg 9%
Potassium 86.23mg 2%
Total Carbs 65.35g 22%
Sugars 34.14g 137%
Dietary Fiber 1.38g 6%
Protein 6.74g 13%
Vitamin A 0.6mg 19%
Iron 0.5mg 3%
Calcium 74.9mg 7%
Amount Per 100 g
Calories 479.39 Kcal (2007 kJ)
Calories from fat 300.96 Kcal
% Daily Value*
Total Fat 33.44g 80%
Cholesterol 103.19mg 54%
Sodium 132.82mg 9%
Potassium 55.32mg 2%
Total Carbs 41.93g 22%
Sugars 21.9g 137%
Dietary Fiber 0.88g 6%
Protein 4.32g 13%
Vitamin A 0.4mg 19%
Iron 0.3mg 3%
Calcium 48.1mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 19
  • 21

Good Points

  • saturated fat free,
  • low sodium

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