Get ready to transform your kitchen into a bakery of pure delight with these stunning Cherry Pecan Pinwheel Cookies! Imagine a cookie that's not just a treat, but a work of art - swirling layers of buttery dough, sweet cherry preserves, and crunchy pecans that create a mesmerizing pinwheel pattern. These cookies aren't just desserts; they're edible masterpieces that will have your family and friends begging for more, wondering how you created such a beautiful and delicious confection.
Prep Time: 20 mins
Cook Time: 12 mins
Total Time: 32 mins
Cuisine: American
Serves: 36 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 cups all-purpose flour
- 1 cup chopped pecans
- 1 cup cherry preserves
- 1 teaspoon vanilla extract
Instructions
- Cream the softened butter and granulated sugar in a large mixing bowl using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Gradually add the all-purpose flour to the butter mixture, mixing on low speed until a soft dough forms. Mix in the vanilla extract until well combined.
- Divide the dough into two equal portions. Wrap each portion in plastic wrap and refrigerate for at least 1 hour to firm up the dough, making it easier to handle.
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- On a lightly floured surface, roll out one portion of the chilled dough into a rectangular shape, approximately 1/4 inch thick.
- Spread half of the cherry preserves evenly over the rolled-out dough, leaving a small border around the edges.
- Sprinkle half of the chopped pecans over the cherry preserves.
- Carefully roll the dough tightly from the long side, creating a pinwheel log. Repeat the process with the second portion of dough.
- Using a sharp knife, slice the logs into 1/2-inch thick rounds. Place the cookie rounds about 2 inches apart on the prepared baking sheets.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden brown.
- Remove from the oven and let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Store the cooled cookies in an airtight container at room temperature for up to 5 days.
Tips
- Ensure your butter is truly softened but not melted for the perfect dough consistency.
- Chill the dough thoroughly - this prevents spreading and helps maintain the pinwheel shape.
- Use a sharp, clean knife when slicing the cookie logs to get neat, even rounds.
- Don't overcrowd the baking sheet; give cookies room to spread slightly.
- Let cookies cool completely before storing to prevent moisture buildup.
- For extra elegance, you can dust the cooled cookies with powdered sugar.
- If the dough becomes too soft while working, refrigerate it again for 15-20 minutes.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 12g
Protein: 1g
Fat: 8g
Saturated Fat: 4g
Cholesterol: 15mg
