Poppy Seed Pinwheels

4

"An unusual pinwheel cookie for your holiday cookie tray."

Ingredients

servings 280 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 280 kcal
  • 14%
  • Fat:
  • 16.8 g
  • 26%
  • Carbs:
  • 30g
  • 10%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 46 mg
  • 15%
  • Sodium:
  • 138 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

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  1. In a large bowl, beat sugar and 1/2 cup butter with mixer at high speed until light and fluffy. Add flour, vanilla, salt, and egg; beat on low speed until blended, occasionally scraping bowl.
  2. Shape dough into ball. Wrap and refrigerate 1 hour, until firm enough to handle.
  3. To Make Filling: Stir remaining ingredients and 4 Tablespoons butter untl mixed. Set aside.
  4. On waxed paper, roll half of dough into 10 by 8 inch rectangle. Spread dough with half of the poppy seed mixture. Starting at narrow side, roll jelly-roll fashion. Wrap and refrigerate 1 hour, until firm. Repeat with remaining dough and filling.
  5. Preheat oven to 375 degrees F (190 degrees C).
  6. Slice one roll cross-wise into 1/4 inch thick slices. Place 1/2 inch apart on ungreased cookie sheet. Bake 10 to 12 minutes, until lightly browned. Cool on wire rack and repeat with remaining dough.

Reviews

4

I had extreme doubts the whole time making these. The dough didn't come together, rolling them out was a nightmare... the poppyseed filling was packed with so many poppyseeds I wasn't sure if it...

Way too much poppy seed for me. A half cup?? Different flavor. Not for everyone, unfortunately not for me. Thanks anyway.

These were good. I would make them again.

They taste good and I like there are a lot of poppy seeds but they stuck to the pan and hard to get off once it cooled. The pan really needs to be greased because of the honey in the filling. ...