Ingredients for Vintage Pinwheel
- 2 large eggs
- 0 powdered sugar
- 3 cups all-purpose flour
- 0 vanilla sugar
- 0 baking powder
- 1 cup jam
- 1 cup softened butter
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 teaspoon baking soda
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How to Make Vintage Pinwheel
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, cinnamon, salt, and baking soda.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Divide the dough in half. Spread half the dough onto a lightly floured surface and roll it into a 12x10 inch rectangle.
- Spread half of the jam evenly over the dough rectangle.
- Carefully roll the dough tightly from one of the long sides into a log.
- Wrap the log in plastic wrap and chill in the refrigerator for at least 30 minutes.
- Repeat steps 5-7 with the remaining dough and jam.
- Once chilled, slice each log into 1/2-inch thick pinwheels.
- Place the pinwheels onto the prepared baking sheets, leaving some space between each cookie.
- Bake for 10-12 minutes, or until the edges are lightly golden brown.
- 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
2 g
Sugar
81g
Fat
1g
Carbs
8g
