Raspberry Pinwheel Cookies |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 24 |
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Makes about 6 dozen. I usually freeze dough and bake when needed. 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:
1. In large bowl, combine butter and cream cheese with sugar; add egg, juice and lemon zest.
2. Continue beating till light and fluffy.
3. Sift flour and baking soda together.
4. Gradually add to creamed mixture.blending after each addition.
5. Chill for 1 hour.
6. Preheat oven to 350°F.
7. Lightly grease cookie sheet, divide dough into three portions.
8. Working on floured surface, roll each portion into a rectangle about 9x10 inches and 1/8 inch thick. Trim edges.
9. Brush with 1/3 cup raspberry jam and roll up.
10. Repeat with remaining dough. Cut rolls in slices and place on cookie sheet.
11. Bake for 10-12 minutes or till firm.
12. When done, transfer to racks and let cool completely.
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