|Tea party raspberry pinwheel cookies|
I came across this recipe in my Taste of Home Holiday book, but have just now got around to trying it. Pretty sure this will be a staple for tea parties and showers from now on. This cookie is super easy, has very few ingredients, and tastes like a warm scone from the fair, with raspberry jam.
1/2 cup room temperature butter
1 cup granulated sugar
1/2 tsp vanilla extract
1/2 tsp almond extract
2 cups all purpose flour
1 tsp baking powder
1/4 cup raspberry jam (or probably any jam would work)
In a large bowl, cream butter and sugar until light and fluffy. Beat in egg, vanilla, and almond extract. Combine flour and baking powder, gradually add to creamed mixture and mix well.
Roll out dough between two sheets of wax paper into a 12 inch square. Remove top piece of wax paper. Spread dough with jam. Roll up tight, jelly roll style, wrap in plastic wrap. Refrigerate for two hours.
Unwrap dough and cut into 1/2 inch slices. Place two inches apart on ungreased baking sheet. Bake at 375° for 9-12 minutes until edges are lightly browned. Remove to wire racks to cool.