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Cherry Pinwheel Cookies



Trans-fat Free


2 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
¾ cup butter
¾ cup sugar
1 large eggs
1 teaspoon vanilla extract
½ teaspoon almond extract
½ cup cherry preserves


Mix together flour baking powder and salt.

In a separate bowl beat together egg and sugar.

In a large mixing bowl at medium speed, mix until light and fluffy.

Beat in egg mixture, vanilla and almond extracts, until well blended.

Turn mixer to low speed and beat in dry ingredients into wet ingredients, just until combined.

On a lightly floured piece of waxed paper roll out dough into a rectangle, about 9x12 inches.

Place dough on a cookie sheet.

Cover and chill until firm, about 15 minutes. Uncover dough and spread the cherry preserves, evenly over the dough, leaving a ½ inch border.

Starting from the shorter side, roll up the dough in a jelly-roll fashion.

When done, wrap the roll in plastic wrap and freeze for 2 hours.

Preheat the oven to 375℉ (190℃).

Spray 2 cookie sheets with nonstick cooking spray.

Unwrap frozen cookie dough and slice into ¼ inch thick pieces.

Place onto cookie sheets.

Bake until the edges are golden brown, about 12 to 15 minutes.

Cool the cookie sheets for 1 minute, then transfer to a wire rack to cool completely.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 52g (1.8 oz)
Amount per Serving
Calories 23247% of calories from fat
 % Daily Value *
Total Fat 12g 19%
Saturated Fat 7g 37%
Trans Fat 0g
Cholesterol 48mg 16%
Sodium 186mg 8%
Total Carbohydrate 10g 10%
Dietary Fiber 1g 2%
Sugars g
Protein 6g
Vitamin A 7% Vitamin C 0%
Calcium 1% Iron 6%
* based on a 2,000 calorie diet How is this calculated?


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