Creamy Jam Pinwheel Recipes

CREAM CHEESE JAM PINWHEEL COOKIES

Steps:

• Cream together the butter and cream cheese
• Mix in the salt and flour, until combined and a ball starts to form
• Use your hands to roll it into a ball, pressing down on the top so its flat and will be easier to roll out (disc shaped)
• Wrap in plastic wrap
• Chill 30 minutes
• Generously flour your counter
• Put the dough on your counter, sprinkle some flour over top
• Use a rolling pin to roll the dough out to a 10" x 12" rectangle
• Sprinkle the top with more flour, and roll up the dough in your rolling pin (at this point the dough is still thick enough that it won't break)
• Sprinkle more flour on your counter top
• Flip the dough over, so what was the top is now facing the counter
• Sprinkle more flour on top of the dough and roll it out to a 10" x 30" rectangle
• Spread the jam all over, leaving half an inch bare on one of the longer sides
• Roll the dough up, like you would cinnamon rolls, ending at the side that has the half inch with no jam
• Cut this in half and place both pieces in the fridge to chill for 15 minutes
• Preheat the oven to 375
• Use sewing thread to make 1/4" slices *see notes
• Line these up flat, on a parchment lined baking sheet
• Bake for 17-20 minutes
• Remove from the oven, transfer to a wire cooling rack
• Once they have cooled, sprinkle powdered sugar on top
• Serve

CREAMY JAM PINWHEEL

Steps:

• Spread cream cheese into 10x5-inch rectangle on sheet of parchment paper; cover evenly with jam. Roll up tightly, beginning at one of the long sides and removing parchment paper as cream cheese is rolled up. Wrap tightly in plastic wrap.
• Refrigerate 1-1/2 hours or until chilled. Remove plastic wrap.
• Coat log evenly with pecans. Serve with the crackers.