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lemon raspberry swirled pinwheels

Lemon Raspberry Swirl Pinwheel Cookies

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Prep Time 25 minutes
Cook Time 12 minutes
Resting Time 2 hours 30 minutes
Total Time 3 hours 7 minutes
Course Dessert
Cuisine American
Servings 28 cookies

Equipment

  • 1 stand mixer with paddle attachment
  • 2 Mixing bowl
  • 1 microplane zester
  • 1 measuring cup set
  • 1 measuring spoon set
  • 1 Rubber spatula
  • 1 Whisk
  • 2 Baking sheet
  • 2 silicone baking mat or sheet of parchment
  • 1 Rolling Pin
  • 1 ruler
  • 1 sharp knife or bench scraper
  • 1 plastic wrap roll
  • 1 wire cooling rack

Ingredients
  

  • 1 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 1/4 cup powdered sugar
  • 1 large egg
  • 2 teaspoon pure vanilla extract
  • 1 tablespoon lemon zest finely grated
  • 2 tablespoon fresh lemon juice
  • 2 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1/3 cup raspberry jam seedless, thick
  • 1 teaspoon cornstarch
  • 1 drop pink or red gel food coloring optional
  • 2 tablespoon coarse sanding sugar optional, for edges

Instructions
 

  • In a stand mixer, cream the butter, granulated sugar, and powdered sugar on medium speed until pale and fluffy, 2 to 3 minutes.
  • Beat in the egg, vanilla, lemon zest, and lemon juice until smooth, scraping the bowl once.
  • Whisk together the flour, baking powder, and salt in a separate bowl.
  • Add the dry ingredients to the mixer on low speed and mix just until a soft, smooth dough forms.
  • Divide the dough in half and flatten each half into a 6x8-inch rectangle, wrap in plastic, and chill for 45 minutes.
  • Stir the raspberry jam with cornstarch (and a tiny drop of gel color if using) until evenly combined and thick.
  • On parchment or a silicone mat, roll one dough half into a 9x12-inch rectangle about 1/4-inch thick.
  • Spread half the jam thinly over the dough, leaving a 1/2-inch border on the long edge farthest from you.
  • Using the parchment to help, tightly roll the dough from the long edge nearest you into a log, sealing the seam with a light pinch.
  • Wrap the log firmly in plastic, repeat rolling and filling with the second dough half, and chill both logs for 1 hour.
  • After chilling, roll each log gently on the counter to re-round and even the diameter, then chill 30 minutes more to firm.
  • Preheat the oven to 350°F (175°C) and line baking sheets with silicone mats or parchment.
  • If using sanding sugar, brush the logs lightly with water and roll them in the sugar to coat.
  • Using a sharp knife, slice each log into 1/4-inch thick rounds and arrange 2 inches apart on prepared sheets.
  • Bake one sheet at a time for 10 to 12 minutes until edges are set and just barely golden.
  • Cool on the sheet for 5 minutes, then transfer cookies to a wire rack to cool completely.

Notes

For neat spirals, keep the dough cold; if it softens while rolling, chill it for 10 minutes and continue. Use a thick, seedless jam to prevent leaks; if your jam is loose, simmer it briefly to reduce, cool, then use. A ruler helps keep rectangles even so the pinwheels have uniform rings. Slice with a thin, sharp knife in a gentle sawing motion, wiping the blade between cuts. The dough logs freeze well for up to 2 months; slice and bake from frozen, adding 1 to 2 minutes to the bake time. Adjust lemon intensity by increasing zest rather than juice to avoid overhydrating the dough.
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