Pinwheel Cookies


  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 package (8 ounces) cream cheese, softened
  • 3 cups all-purpose flour
  • 1/4 teaspoon salt
  • Powdered sugar
  • 1/2 cup seedless raspberry jam


  1. Preheat oven to 350°F. Grease cookie sheets.
  2. Beat butter and cream cheese in large bowl with electric mixer at medium speed 2 minutes or until well blended. Combine flour and salt in small bowl. Gradually add to cream cheese mixture, beating until well blended. Divide dough in half; shape each half into rectangle. Wrap dough in plastic wrap; refrigerate at least 30 minutes.
  3. Dust clean work surface with powdered sugar; roll out 1 dough piece into 15-inch square. Trim and cut into 3-inch squares. Slice squares from each corner. Fold half of each corner towards center. Place on prepared cookie sheets. Repeat with remaining dough.
  4. Bake 20 to 25 minutes. Remove from oven; spoon 1/2 teaspoon jam onto each cookie center. Bake 5 to 10 minutes or until golden brown. Remove to wire racks; cool completely. Dust with powdered sugar, if desired.


Nutrients per serving:
Calories 85
Total Fat 6g
Saturated Fat 3g
Protein <1g
Carbohydrate 8g
Cholesterol 15mg
Dietary Fiber <1g
Sodium 27mg

Dietary Exchanges:
1 Fat, 1/2 Starch