poppy-seed-pinwheels

Poppy Seed Pinwheels

4 Reviews Add a Pic
Martha
Recipe by  Martha

“An unusual pinwheel cookie for your holiday cookie tray.”

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Ingredients

Adjust Servings

Original recipe yields 2 dozen

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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.

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Reviews (4)

Rate This Recipe
Theresa
9

Theresa

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 was a type-O.... BUT they turned out DELICIOUS! I will make these again!

amydoll
2

amydoll

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

SUSYTWO
2

SUSYTWO

These were good. I would make them again.

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 280 cal
  • 14%
  • Fat
  • 16.8 g
  • 26%
  • Carbs
  • 30 g
  • 10%
  • Protein
  • 4.1 g
  • 8%
  • Cholesterol
  • 48 mg
  • 16%
  • Sodium
  • 138 mg
  • 6%

Based on a 2,000 calorie diet

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Poppy Seed Bundt Cake I

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Poppy Seed Almond Slices