Raspberry Pecan Pinwheel Cookies

photo: Con Poulos

Easier and faster than rugelach, my kids felt like professionals when these cookies came out of the oven. Pretty enough for company, tasty enough for kids to love, these cookies are a great addition to your cookie repertoire.

2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
1 package store-bought cookie dough (sugar) or 2 store-bought pie crusts that can be rolled out
1/2 cup raspberry jam
1/2 cup pecans, finely chopped

Preheat oven to 400 degrees. Line a baking sheet with parchment paper or a silpat mat.
Sprinkle a clean work surface with 1 tablespoon of the sugar and 1⁄4 teaspoon of the cinnamon. Roll out the cookie dough on lightly floured surface or unroll one piecrust, place it on the cinnamon-sugar mixture and press gently to help the mixture adhere to the crust.
Spread half the jam evenly over the cookie dough or crust and sprinkle half the pecans over the top. Starting at one end, tightly roll the dough into a log. Repeat with the remaining ingredients.
Trim the ends of each log, then refrigerate for 15 minutes. Cut into 1-in.-thick slices and place on their side (so that the full flat side is down) on the prepared baking sheet, spacing them 2 in. apart. Bake until golden brown, 20 minutes. Transfer to a baking rack to cool completely.

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