Pistachio Raspberry Pinwheels

Why do I struggle so with Pinwheels? They always taste good but never, ever come out! Wanted a Jam/Jelly cookie option in my gift boxes this year. I am tired of the Jam Thumbprints that I always make and really wanted to do something different. Don’t get me wrong, Jam Thumbprints are delicious and are always well received. I just wanted to shake it up a bit.

Regardless of these cookies not holding their shape, they were delicious.  They are a cross between a rugelach and a dense, buttery jam cookie.  With the addition of the pistachios, these are very close to being the perfect cookie!

 

Pistachio Raspberry Pinwheels


Ingredients

dough:
2 1/2 cups flour
1/2 tsp. baking powder
1/2 tsp. salt
4 oz. unsalted butter, room temperature
1/2 cup shortening
3/4 cup sugar
1/2 cup light brown sugar, packed
1 egg
1 tsp. almond extract
filling:
1 1/3 cup raspberry jam
4 tsp. cornstarch (I used arrowroot)
3/4 cup finely chopped pistachios

Instructions

• combine flour, baking powder, + salt, whisk
• cream butter, shortening, both sugars in a bowl, until smooth
• add egg + almond extract until blended.  add half the flour mixture, beat to combine.  add the rest of the flour. stir in nuts.
• divide dough in half + wrap separately in platic wrap, pressing dough into a rectangle.  chill for 2 hours.
• stir together jam and cornstarch(arrowroot) in a small saucepan, bring to a boil and simmer for 5 minutes.  cool 20 minutes then cover and put
in fridge for 1 hour.
• roll one portion at a time, on parchment to form a 10×12″ rectangle, 1/8″ thick, thinly spread 1/2 jam over the dough, leaving a 1/2″ border. roll into a log.
wrap in parchment.  repeat with other dough and chill for 24 hours.
• preheat oven to 350*, line baking sheets with parchment.  cut well chilled dough into 1/2″ slices, transfer to baking sheets and space 2″ apart.
• bake until edges are lightly browned, 15-17 minutes.  transfer to a wire rack.

The Urban Baker / SusanSalzman.com

Showing 2 comments
  • Dyeve
    Reply

    yummmiiiii…smiles..A very interesting blog with many interesting items.Congratulations! is wonderful. May I wish you a wonderful day! @

  • kiffie
    Reply

    I think there are a few reasons this isn’t turning out (based on a similar recipe I have). I tried this one, and mine also kind of ran into each other, no matter how long I chilled the dough.1. too much shortening/butter – cut the ratio down to 1 total cup2. cut the sugar down to 1 total cup3. Cut the flour down to 2 1/4 cups4. cut preserves down to 1 cup; eliminate the cornstarch and do not heatAfter following the directions, when you roll out, spread half the jam on each slab. Roll. Chill for 2 hours. follow remaining directions.I think this will solve the problem – they tasted great anyway.

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