Raspberry Pinwheel cookies

[Gillian_Angela]

hands on time: 30 minutes

total time: 2 1/2 hours (includes chilling)

total: 54 cookies

3/4 cup unsalted butter at room temperature
1 8-ounce bar cream cheese, at room temperature
1/2 cup granulated sugar
1/2 teaspoon pure vanilla extract
2 cups all-purpose flour, plus more for work surface
1/2 cup seedless raspberry jam
1 large egg, beaten
2 tablespoons turbinado or some other coarse sugar

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With an electric mixer, beat the butter, cream cheese and granulated sugar until fluffy. Mix in the vanilla. Gradually add the flour, mixing until just incorporated.

Turn the dough onto a floured work surface and gently knead it 2 to 3 times, just to bring it together. Form the dough into two 1-inch-thick squares. Wrap in plastic wrap and refrigerate for 1 hour.

On a lightly floured piece of parchment, roll one of the dough squares into a 9x12 inch rectangle. Spread half the jam over the dough. Cut the dough crosswise into thirds, making three 9x4 inch rectangles. Start from the long side of each rectangle, roll into logs. Wrap in wax paper and refigerate until firm, 30 minutes. Repeat with the remaining dough.

Heat oven to 350 degrees F. Slice the logs into 1 inch pieces and space 1 and 1/2 inches apart on parchment-lined baking sheets. Brush with the egg and spring with the turbinado sugar. Bake until golden, 20-25 minutes.

To Wrap

Use a 32 oz glass canning jar. Play up the cookies two-tone theme with a stripped red and white ribbon. Tie it around the jar's mouth and put a colorful, adhesive bow on the top of the lid

Viola, easy Hostess gift

[SWOsgirlSanDiego]

[kpa7985]

Those sound sooo good!

[Hannah P]

mmmm...