In this post:

Recipe of Pinwheel Cookies with Nuts and Candid
List of Ingredients
Instruction
Notes

I experimented a lot with the dough for these cookies for Cookie Calendar. On the one hand, it should be tender and crumbly. But at the same time, the delicate sandy base should hold the fruit and nut filling tightly in its arms. And now, hurray, I did it!

This is the sixth version and now I can say that satisfied completely. So satisfied that I decided to put this recipe on the Cookie Calendar.

Hope you will also take this recipe to the tip of your pen.

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Pinwheel Cookies with Nuts and Candid Fruites

cookie calendar, day 20

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Inredients

Dough

200 g butter
200 g sugar
2 eggs
500 g all purpose flour
1 tsp baking powder
1 tsp vanilla sugar

Filling

300 g candid fruites (I prefer prunes)
0.5 glass honey
1 tbsp lemon zest
40 g lemon juice
0.5 glass pecan
0.5 tsp cinnamon

Method

Step 1: Making Dough

1. Melt and cool butter.

2. Beat both types of sugar and eggs until the mixture turns white.

3. Add melted butter and beat well.

4. Then mix flour with baking powder and add this mixture to the butter one.

5. Knead a soft and elastic dough, wrap it in film and put it in the fridge for 2 hours.

Step 2: Making Filling

6. Prepare the filling: mix all the ingredients according to the list in a blender.

Step 3: Assembling Cookies

7. Roll out the dough into sheets 1 cm thick. It is convenient to do this between two sheets of parchment paper.

8. Spread the filling evenly over the rolled out dough.

9. Carefully roll the roll with the filling inward. I like small cookies, so I roll two rolls, each with a diameter of 4-6 cm. In fact this means one and a half turns of the roll.

10. You can limit yourself to one large roll: in this case, each cookie will be 8-10 cm in diameter. Why not?

11. Roll the roll gently on the cutting board until the ends of the roll are firmly attached to the base. Wrap the roll in cling film and chill in the refrigerator for 2 hours.

12. Preheat oven into 180 °C.

13. Cut the roll into slices 1 cm thick.

14. Shape each slice into a circle and place on a baking sheet lined with baking paper. The distance between the cookie slices is about 3 cm.

15. Bake 19-20 minutes: until the edges just start to turn golden. In the next photo, I slightly overbaked the cookies, which isn’t very good. See my Notes below for more information on why you shouldn’t do that.

Cool completely. Store in a tin or put them in a gift box for The Cookie Calendar.

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Notes

It’s important to remove the cookies from the oven just as the edges begin to brown. This will allow the filling to remain soft and not overcooked.