Raspberry Pinwheels: The Best Raspberry Pinwheels Recipe from Cook'n

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	Raspberry Pinwheels

Serves: 4

Print this Recipe

   1 cup butter or margarine, softened
   1 8-ounce package cream cheese softened
   1/2 cup sugar
   2 teaspoons vanilla extract
   1/8 teaspoon salt
   2 3/4 cups flour
   1/2 cup red raspberry preserves
   1/2 cup walnuts finely chopped
   Sugar

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In a large mixer bowl at medium speed, beat butter or margarine and cream cheese until light and fluffy. Beat in 1/2 cup sugar, vanilla and salt. At low speed,gradually beat in flour until mixture forms a ball. Divide dough into two portions. Cover and chill for 30 minutes or until firm enough to handle.

On a lightly floured surface, roll one portion of dough at a time into a 14 x10-inch rectangle. Spread each with 1/4 cup of the preserves; sprinkle with 1/4 cup of the walnuts. Roll as for a jelly roll, starting from the long side. Wrap in waxed paper and chill at least 4 hours or overnight.

Preheat oven to 350°. Lightly grease baking sheets.

With a sharp knife, cut rolls into 1/2 -inch slices. Dip one cut side in sugar. Place, sugar-side up, 1 inch apart on baking sheets.

Bake for 25 to 30 minutes or until golden brown. Cool cookies on wire racks.

Store in an airtight container.

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