filled with jam and a fun cookie to celebrate Spring.
It’s Spring, but the calendar says it’s still cold, blustery and rainy. What better way to cheer up than with pinwheels cookies.
The kids enjoy seeing the spinning pinwheels in the gentle spring breeze so we made paper pinwheels for decorations and a batch of pinwheel cookies.
One of the great things about baking and cooking is that you can make a recipe to fit your own special theme or holiday and this adorable pinwheel cookie can be for any occasion.
I’m thinking this would be terrific for baby showers – and many other fun gatherings as well.
I will be honest since I’m all about quick and easy recipes, making each cookie shape was a little slow going.
Don’t get me wrong, it was very easy but my fingers seemed to get in my own way. Although, after all was done I can say it wasn’t too bad since I had the entire batch of cookies made in an hour, then the clean up.
- ½ cup butter, room temperature
- 1 cup sugar (I used Monkfruit)
- 1 tsp. baking powder
- ¼ tsp. baking soda
- ⅛ tsp. salt
- 1 egg
- ½ cup sour cream
- 1 tsp. vanilla
- 2¾ cups AP flour
- ½ cup fruit preserves (use your favorite)
- 1 cup powdered sugar
- 3 tsp. fresh squeezed orange juice (or use milk)
- In a large mixing bowl beat butter on medium speed for 30 seconds.
- Add in the sugar, baking powder, baking soda and salt, beating just until combined, scraping down the side of the bowl.
- Beat in the egg, sour cream and vanilla and then slowly add in the flour mixing well after each addition - Stirring by hand the last of the flour.
- Cut the dough into 4 portions, cover each with plastic wrap and chill for at least 2 hours.
- Roll out one disk at a time on a lightly floured surface to ⅛ inch.
- Cut out squares using a 2½ inch cookie cutter. Cut a 1 inch slit on each corner of the square (see photo). Scoop 1 level teaspoon of jam into the center of each square. Fold over every other tip to the center, pressing the tips gently to seal, to make the pinwheel shape.
- Bake for 8-10 minutes just until edges begin to lightly brown. Cool on cookie sheet for 3 minutes then place on wire rack to cool.
- Make the glaze by adding the liquid of choice (juice, water, milk) one teaspoon at a time to the powdered sugar continually stirring until desired consistency.
- Drizzle cooled cookies with glaze. We added a little colored sugar also
I’m sharing this recipe with the #FillTheCookieJar group this month.
On the first Thursday of each month the #FillTheCookieJar group share our cookie creations. If you enjoy baking and would like to bake with the group each month contact Cynthia at Feeding Big.