Ingredients for Strawberry Nut Pinwheel Cookies
- 1 cup (2 sticks) softened butter
- 1 ½ cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 cup strawberry jam
- ½ cup chopped walnuts
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How to Make Strawberry Nut Pinwheel Cookies
- Preheat your oven to 375°F (190°C).
- Cream together 1 cup (2 sticks) softened butter and 1 ½ cups granulated sugar in a large mixing bowl until light and fluffy.
- Beat in 1 large egg and 1 teaspoon vanilla extract until well combined.
- In a separate bowl, whisk together 3 cups all-purpose flour and 2 teaspoons baking powder.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- On a lightly floured surface, roll out the dough into a 14 x 10-inch rectangle.
- Spread 1 cup strawberry jam evenly over the dough, leaving a ½-inch border on all sides.
- Sprinkle ½ cup chopped nuts (walnuts, pecans, or a mix) over the jam.
- Starting from a long side, tightly roll up the dough like a jelly roll.
- Wrap the log in plastic wrap and refrigerate for at least 3 hours, or preferably overnight.
- Unwrap the dough and, using a sharp knife, cut into ¼-inch thick slices.
- Place the slices 1 inch apart on ungreased baking sheets.
- Bake for 10-12 minutes, or until the edges are lightly golden brown.
- Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
25g
Fat
6g
Carbs
3g
