Poppy Seed Pinwheels

4

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

Ingredients

{{adjustedServings}} servings 280 cals
Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • 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

On Sale

What's on sale near you.

Directions

  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.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

4
  1. 4 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

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.