Tasty!
Three reasons I made these this Christmas, in place of the usual things:
- They look awesome in the picture on the Real Simple site, in a way that no other Holiday Cookies have, in my lifetime. Because of this picture, I actually planned the wrapping two weeks ahead of time this year, instead of scrambling at the last minute! (I might grow up this year…maybe.)
- This recipe below makes 54 of these bad boys – 54! It might be a little time intensive, but so are all of my other recipes. I have one sugar cookie recipe containing literally nothing but butter, sugar and flour, and I’m the only one who makes them every year because they have you in and out of the kitchen every 4 minutes once they’re in the oven. They are not to be undertaken lightly.
- Four words: Raspberry Jam. Cream Cheese. These two ingredients in anything win my heart & soul.
Without further ado, I give you…. drumroll….Raspberry Pinwheels:
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 8-ounce bar cream cheese, room temperature (Woooo!)
1/2 cup granulated sugar
1/2 tsp. vanilla extract
2 cups all-purpose flour, plus more for the work surface
1/2 cup raspberry jam
1 large egg, beaten
2 Tbsp. Turbinado sugar (After the initial batch, I decided to forgo Turbinado and sprinkle with confectioner’s sugar after baking; it was a vast improvement. Discovered this when husband upended a bag of powdered sugar on the first batch, until I showed him how to work a sifter. I have come to regret teaching him this, I really have.)
Using an electric mixer, beat the butter, cream cheese, and granulated sugar until fluffy. Beat in the vanilla. Reduce the mixer speed to low and 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 9-by-12-inch rectangle. Spread half the jam over the dough. Cut the dough crosswise into thirds, making three 9-by-4-inch rectangles. Starting from a long side of each rectangle, roll into logs. Wrap in wax paper and refrigerate until firm, at least 30 minutes. Repeat with the remaining dough.
Heat oven to 350° F. Slice the logs into 1-inch pieces and place on parchment-lined baking sheets, spacing them 1½ inches apart. Brush with the egg and sprinkle with the turbinado sugar. (Or don’t.)
Bake until golden, 20 to 25 minutes. Cool slightly on baking sheets, then transfer to wire racks to cool completely.
Store in an airtight container at room temperature for up to 1 week.
These were stored in a large Mason jar up to six days – they were hidden until they made it to the family Christmas gathering, and were promptly devoured. Those special sugar cookies I make every Christmas are rationed out – when these pinwheels were sighted, I was caught by family members sidling up to me inquiring as to their availability. Note to self: free for all cookies are not a wise choice; portions next year may be advisable.
Another point to consider: I tend to fully disclose my ingredients, but noticed that the popularity of these cookies waned once everyone knew about the cream cheese and butter. I plan to be more mysterious next year…hm.
That should be it for retrospective baking posts – these were too good to pass up, and I wanted to be sure to mention them.
♥ Momo
