Courtesy of 175 Best Small-Batch Baking Recipes by Jill Snider © 2017 www.robertrose.ca Reprinted with publisher permission. Available where books are sold. Image credit: Colin Erricson.
Raspberry Coconut Pinwheels
This recipe, found on page 22, makes 8 medium or 6 large cookies (see Tips).
This is a cheat’s way to make pinwheel cookies. There’s no rolling and cutting, unlike traditional refrigerated pinwheel cookies.
• Preparation: 20 minutes
• Baking: 14 minutes
• Freezing: excellent
- 3⁄4 cup all-purpose flour (175 mL)
- 2 tbsp quick-cooking rolled oats (30 mL)
- 1⁄4 tsp baking soda (1 mL)
- pinch salt
- 1⁄4 cup butter, softened (see Tips) (60 mL)
- 1⁄4 cup packed brown sugar (60 mL)
- 3 tbsp granulated sugar (45 mL)
- 1 egg
- 1⁄4 tsp pure almond extract (1 mL)
- 1⁄2 cup flaked coconut (see Tips) (125 mL)
- 11⁄2 tbsp raspberry jam (see Tips) (22 mL)
You’ll need a baking sheet, greased or lined with parchment paper.
Preheat oven to 375°F (190°C)
1. In a small bowl, whisk together flour, oats, baking soda and salt. Set aside.
2. In a medium bowl, using a wooden spoon, beat together butter, brown and granulated sugars, egg and almond extract, until creamy. Gradually add flour mixture and coconut, stirring well. Set aside 3 tbsp (45 mL) of the dough for topping.
3. Drop dough by tablespoonfuls (15 mL) about 2 inches (5 cm) apart on prepared baking sheet. Using a floured finger, make a small indentation in each cookie. Fill indentation with 1⁄4 tsp (1 mL) jam. Top jam with 1⁄2 tsp (2 mL) reserved dough, not quite covering it.
4. Bake in preheated oven for 10 to 14 minutes or until golden. Let cool for 5 minutes on sheet, then transfer to a wire rack and cool completely.
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- To make large cookies, drop dough by large spoonfuls (2 tbsp/30 mL). Bake for 10 to 14 minutes, as directed.
- Cooled cookies will keep in an airtight container at room temperature for up to 1 week or can be frozen for up to 3 months. Thaw and bring to room temperature before serving.
- Bring butter to room temperature before using, for easy blending.
- Use sweetened or unsweetened coconut—the choice is yours.
- Seedless jam has a more intense flavor than jam with seeds.
- Use quick-cooking rolled oats (not large-flake rolled oats) for the nicest texture.
If you’re looking for more small-batch baking recipes like this be sure to check out my 175 Best Small-Batch Baking Recipes cookbook review, which contains a recipe for Strawberry Rhubarb Crisp. You can purchase the cookbook on Amazon by clicking below.