Swirl away!!! A delicious sugar cookie dough, with a layer of lingonberry jam and walnut, then rolled into a log. Easy to make and it’ll impress your friends and family!! On the 4th day of the 12 DAYS OF CHRISTMAS COOKIES, let’s bake the Lingonberry Walnut Pinwheel Cookies!
One word. Yummy!!! This cookies are easy to make, fast to bake, and delicious to eat. This recipe is the very first time I’ve ever made pinwheel cookies and it’s my new favorite!! The rolling into a log part takes some practice (and some youtube videos!!) but once you get the hang of it, it’ll be a breeze. Just remember to roll tightly and pull it with the parchment paper. You can do it!!
As the far as filling goes, you really can use any filling. Any jam, any nuts combination. But this recipe in particular, I wanted to use lingonberry. I went to Ikea the other day and saw this jam and I tried it. The taste is really a mix between strawberry and cranberry. I like how it’s not too sweet.
Another part that I love about this cookie is nuts. Pecan is one of my favorite nuts and I still believe that the way to pronounce it is PEE-can!! It’s one those debate that only the one who says it is the right one!! ?
It’s recipe time!! In a stand mixer bowl, mix together the butter and sugar until it’s light and fluffy. I usually do this for about 1 minute.
Then add the egg and vanilla extract. Mix again until everything is evenly mixed.
Then with the mixer on low speed, add the dry mixture ingredients of flour and baking powder.
It will be crumbly when it’s in the stand mixer but it will come together.
On a piece of parchment paper, shape the dough into a ball.
Put a second piece of parchment paper and roll it out to about 1 cm thickness.
Unroll the top parchment paper. Spread the lingonberry jam on top of the cookie dough.
Sprinkle the nuts on top evenly. Make sure that the pieces are small so that it will be easy to roll.
Then from the long edge, fold it once to start.
Then roll it out with the help of the parchment paper like in the picture.
Once you have a log, you want to chill it for 2 hours. Once it’s chilled, cut it into 1/4 in thickness. If the shape is a bit wonky, you can always reshape it with your fingers.
Isn’t it mesmerizing?! It looks like those swirls that’s suppose to hypnotize you. But with this one you can eat it!!
So easy and so unique!! Enjoy these swirls with tea, coffee or just as a snack!!
Happy Baking !!
| Servings |
|
- 1/2 cup butter, softened
- 1 cup sugar
- 1 egg
- 1 tsp vanilla extract
- 2 cups flour
- 1 tsp baking powder
- 1/4 cup lingonberry jam
- 3/4 cup finely chopped walnut
Ingredients
|
|
- In a small bowl, mix together the flour and baking powder. This is the dry mixture.
- In a stand mixer bowl, cream the butter and sugar until it's light and fluffy.
- Add the egg and vanilla extract and mix again. Add the dry mixture and mix again until the dough comes together.
- Put the dough in between 2 parchment paper. Roll it out into a 12 inch square.
- Remove the top parchment paper. Spread the jam and sprinkle the pecan evenly. Roll it up tightly into a log. Wrap it with plastic wrap and chill for 2 hours.
- Preheat oven to 375 degrees F. Line 2 baking sheets with parchment paper.
- Unwrap the dough and slice it into 1/4 inch thickness. Bake for 9-12 minutes until the edges are light brown. Cool on wire racks before storing it in an airtight container.
Adapted from : Taste of Home
