And last, but not least, of my parents Christmas recipes...Raspberry Pinwheels. These swirly cookies do take a little more time than your average cookie, but it's worth it. The dough comes together really quickly but the dough needs to be chilled between steps.
I love the chewiness of the raspberry filling and the crunch of the cookie and walnuts. So good!
1/2 cup butter, at room temperature
1 cup sugar
1 tsp vanilla extract
2 cups flour
1/4 tsp salt
1 tsp baking powder
1/4 cup finely chopped walnuts
1/2 cup shredded coconut
1/2 cup raspberry jam
Beat butter and sugar until fluffy and add vanilla and egg.
In a medium bowl, whisk together the flour, salt, and baking powder. Gradually add into the sugar mixture. Refrigerate several hours or overnight.
Remove from refrigerator and allow dough to stand at room temperature until soft enough to roll. On a lightly floured surface, roll dough to a 12-by-9-inch rectangle.
Combine walnuts, coconut and jam; spread evenly over dough to within one-half inch of edges.
Roll dough up into a jelly roll from long side, like you're rolling up to make cinnamon rolls. Cut log in half for easy handling. Wrap in plastic wrap and refrigerate several hours or overnight.
Cut chilled dough into one-fourth inch slices and arrange 2 inches apart on greased, or parchment paper lined, cookie sheets. Bake at 375 degrees for 8 to 10 minutes, until edges are golden. Move cookies to cooling rack to cool.
Makes 3 1/2 dozen cookies.
Source: My dad, Kelly Devlin.
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