Serves: 4
Total Calories: 1,170
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.
This Raspberry Pinwheels recipe is from the Cookie Creations Cookbook. Download this Cookbook today.
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