Raspberry Pinwheels


1 1/2 sticks unsalted butter, softened
1 8 oz. cream cheese, softened
1/2 cup sugar
1/2 tsp. vanilla extract
2 cups flour
1/2 seedless raspberry jam
1 egg, beaten
2 tbsp. coarse sugar


In a mixer beat butter, cream cheese, sugar, and vanilla until fluffy. Gradually add flour and incorporate. Knead dough on a floured work surface and then form two 1 in. thick squares. Wrap in plastic wrap and refrigerate for 1 hr. Remove dough from fridge and roll dough into a rectangle, spread the jam over the dough and gently roll into a log. Cut into thirds and refrigerate until firm for 30 minutes.(wrap in wax paper) Repeat with other dough. After you remove the rolls from the refrigerator slice into 1 inch pieces and place on cookie sheet. Brush with egg and sprinkle with coarse sugar. Bake at 350 degrees for 20-25 minutes.
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