DECEMBER 8, 2009
Pinwheels? They always taste good but never, ever come out! Wanted a Jam/Jelly cookie option in my gift boxes this year. I am tired of the Jam Thumbprints that I always make and really wanted to do something different. Don’t get me wrong, Jam Thumbprints are delicious and are always well received. I just wanted to shake it up a bit.
Regardless of these cookies not holding their shape, they were delicious. They are a cross between a rugelach and a dense, buttery jam cookie. With the addition of the pistachios, these are very close to being the perfect cookie!
Pistachio Raspberry Pinwheels
adapted from Cuisine at Home
yield 40-45 cookies
ingredients:
dough:
2 1/2 cups flour
1/2 tsp. baking powder
1/2 tsp. salt
4 oz. unsalted butter, room temperature
1/2 cup shortening
3/4 cup sugar
1/2 cup light brown sugar, packed
1 egg
1 tsp. almond extract
filling:
1 1/3 cup raspberry jam
4 tsp. cornstarch (I used arrowroot)
3/4 cup finely chopped pistachios
instructions:
• combine flour, baking powder, + salt, whisk
• cream butter, shortening, both sugars in a bowl, until smooth
• add egg + almond extract until blended. add half the flour mixture, beat to combine. add the rest of the flour. stir in nuts.
• divide dough in half + wrap separately in platic wrap, pressing dough into a rectangle. chill for 2 hours.
• stir together jam and cornstarch(arrowroot) in a small saucepan, bring to a boil and simmer for 5 minutes. cool 20 minutes then cover and put
in fridge for 1 hour.
• roll one portion at a time, on parchment to form a 10×12″ rectangle, 1/8″ thick, thinly spread 1/2 jam over the dough, leaving a 1/2″ border. roll into a log.
wrap in parchment. repeat with other dough and chill for 24 hours.
• preheat oven to 350*, line baking sheets with parchment. cut well chilled dough into 1/2″ slices, transfer to baking sheets and space 2″ apart.
• bake until edges are lightly browned, 15-17 minutes. transfer to a wire rack.