Slice-and-bake jammy pinwheel cookies

By Bianca Osbourne
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Save time on baking with these slice-and-bake jammy pinwheel cookies. Made with cinnamon, honey, and all-purpose flour, these delicious cookies pair well with Fairlife Canada's chocolate milk. Serve these up to Santa (or for yourself) this holiday season! 

SERVES
4
 TO
8

Ingredients

  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1/4 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • 1 large egg yolk
  • 2 tablespoons honey
  • 2 teaspoons vanilla extract
  • 1 cup plus 2 tablespoons all-purpose flour, plus more for dusting
  • 1/4 cup raspberry preserves
  • Nonstick vegetable oil spray

Directions

  1. Place one stick of room-temperature butter in a medium bowl and work with a spatula, beating against the side of the bowl, until smooth and lump-free. If the butter is room temperature, this should happen fast. If it’s still a bit cold, work it vigorously.
  2. Add a quarter cup of sugar, half a teaspoon of cinnamon, and half a teaspoon of salt and mix with a spatula until sugar is combined with butter and the mixture is completely homogenous for about two minutes. TIP: You’re not looking for a light and fluffy texture the way you normally would when you “cream” butter and sugar, just a smooth consistency.
  3. Add one egg yolk, two tablespoons of honey, and two teaspoons of vanilla and mix with a spatula until incorporated.
  4. Add one cup plus two tablespoons of flour and mix with a spatula just until flour disappears and the mixture comes together in a single, homogenous mass.
  5. Lightly dust a sheet of parchment paper with flour and place dough on top. Flour your hands and pat out dough into a rectangle that’s about half-inch thick, adding more flour as needed to prevent dough from sticking.
  6. Dust the top of the dough with more flour and place a sheet of parchment over. Roll out dough to a 1/8"-thick rectangle. The exact dimensions aren’t important, just make sure it’s wider than it is long and as close to a rectangle as possible (otherwise pinwheels will be a little wonky).
  7. Remove the top layer of parchment. Slide bottom parchment with dough onto a rimmed baking sheet. Chill until dough is firm, at least 20 minutes.
  8. Remove dough from refrigerator and position baking sheet so the long side is closest to you.
  9. Using a small offset spatula or the back of a spoon, spread a quarter cup of preserves in a very thin layer across the surface, leaving a half-inch" border on all sides except the side closest to you. On that side, spread jam all the way to the edge.
  10. Starting at the side closest to you and using the parchment to help you, roll up the dough into a spiralled log. If dough cracks, stop rolling and let it sit for a few minutes until pliable.
  11. Rest log on the seam and transfer baking sheet to freezer. Freeze until dough is very firm but not frozen, 10–15 minutes.
  12. Meanwhile, preheat the oven to 325°F.
  13. Line another baking sheet with parchment paper and grease with nonstick spray.
  14. Transfer log to cutting board. Cut crosswise into quarter-inch" thick pinwheels, rotating the log every few slices to maintain the round shape and wiping the knife occasionally to remove the jam.
  15. Transfer pinwheels to a greased parchment-lined sheet, spacing 1" apart.
  16. Bake cookies until edges are golden brown and the center of the spiral is barely golden 12–15 minutes. Let cool for five minutes on a baking sheet, then transfer to a wire rack and let cool completely.
  17. Arrange cookies on a plate and serve. Enjoy!

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