Wednesday, December 11, 2013

Pinwheel Christmas Cookies

Pinwheel Cookies by Angie Ouellette-Tower for photo DSCF0686_zps238dd678.jpg

Pinwheel Christmas Cookies

These are some of the most beautiful Christmas cookies & a great way to use some of that jam & jelly that you made this past summer.  I grew up making these cookies with my mom - it is my mom's recipe.

The cookie cutter that you see below can be found on

This recipe is difficult because you have to use icing sugar (powdered sugar) for rolling instead of flour - this makes the dough very sticky & it is just not so easy to roll out.  However, it will be worth the effort once you taste these lovely cookies.

Pinwheel Cookies by Angie Ouellette-Tower for photo DSCF0668_zpsf029c93b.jpg

1 cup sifted flour
1/2 teaspoon baking powder
6 tablespoons unsalted butter
1/2 cup whipping cream
2/3 cup apricot jam (you may use other flavors of jam & jelly)
powdered sugar (for rolling & to dust on top)
1.  Sift the flour & baking powder into a large bowl. 
2.  Cut the butter into the sifted ingredients until crumbly (it will resemble a crumb topping).  3.  In a different bowl - beat the whipping cream with an electric mixer until whipped & stiff.  4.  Stir the whipped cream into the flour mixture until combined to make a stiff dough. 
5.  Wrap the dough in wax paper & chill several hours in the fridge. 
6.  Cut the dough into 4 pieces & only roll out 1 chunk at a time.
7.  Dust your rolling surface with a little powdered sugar & roll out 1 chunk of the dough until it is about 1/8 " thick. 
8.  Use your Pinwheel cutter & cut as many cookies as you can from the rolled out dough.  9.  Moisten your finger & dot every other point with some water.  Now fold (but do Not crease) every other point into the center of the cookie (see the top 4 cookies in the picture below starting at the left - every other corner is folded down into the middle).

Pinwheel Cookies by Angie Ouellette-Tower for photo DSCF0671_zps4012e27f.jpg

10.  (Now you have 2 options - you can bake the cookie with the jam in the middle or place the jam in the middle afterwards).  (the jam will run a little if baked) Place a little jam on top of the overlapped points in the middle of each cookie.
11.  Bake in a 350 degree oven for 15 minutes or until desired texture & golden brown color is achieved.

Pinwheel Cookies by Angie Ouellette-Tower for photo DSCF0672_zps3fad9115.jpg

12.  Repeat steps 7-11 until all of the dough has been used up.
13.  Allow cookies to completely cool & then dust with powdered sugar.

Pinwheel Cookies by Angie Ouellette-Tower for photo DSCF0685_zpsa785f5a3.jpg



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  1. These look very pretty and very french! : )

    1. Thanks - I didn't know that they look French - I'm half French - that's why - hahahaha.

  2. These are so pretty! There are two pinwheel cookie cutters on Amazon and they look pretty similar. Could you send me the number for the one you used? Thanks so much! Also, if I can get these made, would it be o.k. if I added the recipe to my "recipes" section on my blog, linking back to your blog?

    1. Thanks! I actually use the cheaper one by Walter Drake ($4.99 usd). That would be great to post on your recipe page - if (like you said) you link back to my blog.
      Thanks so much & ENJOY!

  3. Hi,
    Thank you for this, it looks yummy and I know that hubby would love them, so although I am not a very good cook, I think that I will give these a try.
    I am following you in all ways that I can from a brand new blog.
    I hope that you have a wonderful day.
    Love and best wishes.

    1. Thanks - what is your brand new blog? I clicked on your name but I was brought to your google+ instead (I already follow you on google+)

  4. These look delicious. I wish I had one now.

  5. I didn't know they had cookie cutters like this. I will have to let my sister know, she is always looking for new gadgets. lol. They are beautiful and thank you for sharing it on our Four Seasons Blog Hop. Pinning now.

  6. One of my fav's!! Thank you for joining in the fun at the Christmas Cookie Linky swap. Pinned your yumminess! xo


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Thank You.

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