Description
Buttery raspberry pistachio pinwheel cookies made with a tender shortbread dough, finely chopped pistachios, and sweet raspberry jam. These beautiful slice-and-bake cookies have delicate nutty flavor, a fruity swirl, and crisp golden edges.
Ingredients
Scale
- 1 cup (226 g) unsalted butter, softened to room temperature
- 2/3 cup (80 g) powdered sugar
- 1 tsp pure vanilla extract
- 2 1/4 cups (270 g) all-purpose flour
- 1/4 tsp salt
- 1/2 cup (60 g) shelled unsalted pistachios, finely chopped
- 1/3 cup thick seedless raspberry jam
Instructions
- In a large mixing bowl, beat the softened butter and powdered sugar together with an electric mixer until smooth and creamy. Mix in the vanilla extract.
- Add the all-purpose flour and salt. Mix on low speed just until the dough begins to gather, then gently mix in the finely chopped pistachios.
- Divide the dough into two equal portions. Roll each portion between two sheets of parchment paper into an 8 × 10-inch rectangle.
- Remove the top parchment sheet. Spread half of the thick seedless raspberry jam over each dough rectangle in a very thin layer, leaving a 1/2-inch border along one short edge.
- Starting at the opposite short edge, use the bottom parchment sheet to lift and tightly roll each rectangle into an 8-inch log. Gently press the seam closed to seal the roll.
- Wrap each log tightly in plastic wrap or parchment and refrigerate for at least 2 hours until the dough is completely firm.
- Preheat the oven to 350°F (175°C) and line two large baking sheets with parchment paper.
- Unwrap the chilled logs and use a sharp knife to slice them into 1/2-inch thick rounds. Place the cookie rounds 2 inches apart on the prepared baking sheets.
- Bake for 15–19 minutes, or until the bottom edges are lightly golden.
- Allow the cookies to rest on the warm baking sheets for 10 minutes before transferring them to a wire rack to cool completely.
Notes
Finely chop the pistachios to prevent large nut fragments from tearing or cracking the dough when rolling the logs or slicing the cookies. Use a thick, high-pectin seedless raspberry jam to prevent the pinwheels from slipping apart or leaking during baking. If the dough cracks while rolling into logs, let it rest at room temperature for 2 to 3 minutes to soften slightly before finishing the roll. Chill the dough logs for at least 2 hours to ensure clean slices and cookies that hold their shape.
- Prep Time: 25 minutes
- Cook Time: 19 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 100
- Sugar: 4g
- Sodium: 25mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 12mg