Search
by Ingredient

Cherry Pinwheel Slices

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by jenniann

YIELD

24 servings

PREP

COOK

45

READY

5 hrs

Ingredients

2 473
½ 2.5
TEASPOON ML SALT
1 237
CUP ML BUTTER
(or margarine), softened
1 237
CUP ML SOUR CREAM
1 1
CAN CAN CHERRY PIE FILLING
(or raspberry/strawberry)
1 237
CUP ML COCONUT
flaked *
1 237
CUP ML PECANS
finely chopped
1 1
X X POWDERED SUGAR
to taste *

Directions

Place flour and salt in medium bowl.

Cut in butter until mixture resembles coarse crumbs.

Add sour cream; stir until blended.

Divide dough into 4 pieces.

Wrap each piece separately in plastic wrap or waxed paper; refrigerate 2 to 4 hours.

Preheat oven to 350’F.

Roll out dough, 1 piece at a time, on lightly floured surface into 12-inch x 6-inch rectangle.

Spread one fourth of filling over dough and sprinkle with ¼ cup coconut and ¼ cup pecans.

Roll up, jelly-roll style, starting from short side.

Pinch seam to seal.

Place, seam side down, on ungreased baking sheet.

Repeat with remaining dough, filling, coconut and pecans.

Bake 40 to 45 minutes or until rolls are golden brown.

Remove from baking sheets to wire racks.

Dust liberally with confectioners’ sugar while still warm.

Cool completely. Cut into 1-inch slices.

Makes about 2 dozen cookies.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 37g (1.3 oz)
Amount per Serving
Calories 168 74% from fat
 % Daily Value *
Total Fat 14g 21%
Saturated Fat 7g 35%
Trans Fat 0g
Cholesterol 25mg 8%
Sodium 110mg 5%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 4%
Sugars g
Protein 4g
Vitamin A 6% Vitamin C 0%
Calcium 2% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Sugar-Free, Low Sodium
 

Email this recipe