Description
Raspberry pinwheel cookies are a delightful treat combining buttery dough and fresh raspberry filling, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 1 large egg
- 2 tsp vanilla extract
- 1 cup fresh raspberries (mashed)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together softened butter and sugar until light and fluffy.
- Beat in the egg and vanilla extract until fully incorporated.
- Gradually add in the flour, mixing just until combined to prevent overmixing.
- In a separate bowl, lightly mash fresh raspberries until juicy but not pureed.
- On a floured surface, roll out the dough into a rectangle about 1/4 inch thick.
- Spread the mashed raspberries evenly across the dough.
- Roll up tightly into a log shape and slice into half-inch thick pieces.
- Place cookies on a lined baking sheet and bake for 12-15 minutes or until lightly golden around the edges.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 7g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg
Keywords: - Chill your rolled dough before slicing to maintain shape. - Substitute raspberries with strawberries or blueberries for different flavors. - Add lemon zest for an extra zing.