Rating: 3.5 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

An unusual pinwheel cookie for your holiday cookie tray.

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Recipe Summary

Servings:
12
Yield:
2 dozen
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, beat sugar and 1/2 cup butter with mixer at high speed until light and fluffy. Add flour, vanilla, salt, and egg; beat on low speed until blended, occasionally scraping bowl.

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  • Shape dough into ball. Wrap and refrigerate 1 hour, until firm enough to handle.

  • To Make Filling: Stir remaining ingredients and 4 Tablespoons butter untl mixed. Set aside.

  • On waxed paper, roll half of dough into 10 by 8 inch rectangle. Spread dough with half of the poppy seed mixture. Starting at narrow side, roll jelly-roll fashion. Wrap and refrigerate 1 hour, until firm. Repeat with remaining dough and filling.

  • Preheat oven to 375 degrees F (190 degrees C).

  • Slice one roll cross-wise into 1/4 inch thick slices. Place 1/2 inch apart on ungreased cookie sheet. Bake 10 to 12 minutes, until lightly browned. Cool on wire rack and repeat with remaining dough.

Nutrition Facts

280 calories; protein 4.1g; carbohydrates 30g; fat 16.8g; cholesterol 46mg; sodium 137.9mg. Full Nutrition
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