Raspberry Pinwheels

For the Christmas season this year, my mom decided to make a batch of cookies every few days and freeze what we could not eat. She started at the beginning of December and before we knew it, we had about 12 dozen cookies that we, the kids of the family, had the obligation of eating! Throughout my mom's ambitious winter project, we found numerous tasty cookie recipes that are a treat all year round. One of my favorites is these Raspberry Pinwheels.

1.5 sticks butter, room temperature

1 8-oz bar of cream cheese, room temperature

1/2 cup white sugar

1/2 tsp vanilla

2 cups flour

1/2 cup seedless raspberry jam

1 large beaten egg

2 tbsp turbinado, or coarse sugar

In a medium bowl, beat the butter, cream, cheese and sugar until fluffy. Then mix in the vanilla. Gradually add the flour and mix until just incorporated. Turn the dough onto a floured work surface and gently knead it two or three times, just to bring everything together. Form the dough into two 1-inch thick squares, wrap in plastic wrap or aluminum foil, and refrigerate for at least one hour. On a lightly floured piece of parchment paper, roll one of the dough squared into a 9x12 inch rectangle, shaping it with a knife if necessary. Spread half the jam over the dough. Cut the dough crosswise into thirds, making 3 9x4 inch rectangles. Roll into logs, starting from the long side of each rectangle. Wrap in wax paper and refrigerate until firm, at least 30 minutes. Repeat with the rest of the dough. After 3o minutes, take the dough out of the fridge and slice into 1 inch pieces. Space the pieces about 1.5 inches apart on a parchment paper or aluminum foil lined baking sheet. Brush each piece with the egg and sprinkle with the coarse sugar. Bake until golden and firm, about 20-25 minutes.

Buon appetito!

Recipe from Real Simple Magazine.