One of my fondest Christmas season memories growing up was our family “open house” which we held the Sunday between Christmas and New Year. My siblings and I would help mom bake for a week leading up to this much anticipated day. The house was filled with tantalizing smells and the party always ended too soon.
These pinwheels were always one of the favorite cookies we served. I hope you enjoy them as much as we always do!
These cookies are fast and easy to make but do need time for the dough to chill (1.5 hours total) so plan ahead.
- 1 cup butter at room temperature
- 1 cup cream cheese
- 2 cups flour
- 1 tsp. vanilla
- 1 cup fruit preserve -- we use raspberry or apricot
- ½ cup chopped walnuts
- Break butter into pieces and place in the bowl of a food processor along with the cream cheese. blend until creamy.
- Add flour and vanilla and pulse until all ingredients are blended.
- Divide the dough in half, wrap in plastic and chill in refrigerator for at least 1 hour.
- On a floured surface roll one half at a time into a rectangle about ¼ inch thin.
- With a spatula spread a thin layer of ½ of the preserves onto rectangle. Sprinkle with chopped nuts.
- Roll up tightly, warp in plastic warp and freeze until firm (about ½ hour).
- Preheat oven to 350.
- When firm cut roll into ¼ inch slices and place onto ungreased cookie sheet.
- Bake until golden, bout 12 minutes each batch.
- Remove from cookie sheet and allow to cool completely on wire rack.
Here are a few variations for the filling that are just as yummy:
- Orange marmalade and dark chocolate chips
- Brown sugar and cinnamon with chopped pecans.