Recipes and Cooking Fruit Pinwheels You get to choose your filling in these delicious (and pretty) pinwheel cookies. We suggest berry, cherry, or orange marmalade. By Ellen Boeke Published on January 8, 2021 Print Rate It Share Share Tweet Pin Email Photo: Brie Passano Prep Time: 40 mins Chill Time: 2 hrs Bake Time: 8 mins Total Time: 2 hrs 48 mins Servings: 36 Yield: 36 cookies Jump to Nutrition Facts Ingredients ½ cup butter, softened 1 cup granulated sugar 1 teaspoon baking powder ¼ teaspoon baking soda Dash salt ½ cup sour cream 1 egg 2 teaspoon vanilla 1 teaspoon lemon zest (optional) 2 ¾ cup all-purpose flour ¾ cup desired fruit preserves, such as raspberry, blueberry, pineapple, cherry, or apricot, and/or orange marmalade 1 cup powdered sugar 3 - 4 teaspoon milk Directions In a large bowl beat butter with a mixer on medium to high 30 seconds. Add granulated sugar, baking powder, baking soda, and salt. Beat until combined, scraping bowl as needed. Beat in sour cream, egg, 1 1/2 tsp. of the vanilla, and, if desired, lemon zest. Beat in flour. Divide dough into four portions. Cover and chill 2 hours or until dough is easy to handle. Preheat oven to 375°F. Line a cookie sheet with parchment paper. On a lightly floured surface, roll one portion of dough at a time into a 7 1/2-inch square. Using a straight or fluted pastry wheel, cut dough into 2 1/2-inch squares. (Keep remaining dough chilled. If dough becomes too soft, return to refrigerator for a few minutes.) Place squares 2 inches apart on prepared cookie sheet. Using pastry wheel, cut 1-inch slits from the corners toward the center of each square. Snip any large pieces of fruit in preserves. Spoon 1 tsp. preserves into center of each square. Fold every other tip (one from each corner) into center to form a pinwheel shape. Gently press dough in center to seal. Bake 8 to 9 minutes or just until edges start to brown. Cool on cookie sheet 3 minutes. Remove; cool on a wire rack. For icing, in a small bowl stir together powdered sugar, 3 tsp. of the milk, and the remaining 1/2 tsp. vanilla. Stir in enough of the remaining milk to reach drizzling consistency. Drizzle icing over cookies. Let stand until set. To Store Layer cookies between waxed paper in an airtight container. Store at room temperature up to 3 days or freeze up to 3 months. Rate it Print Nutrition Facts (per serving) 118 Calories 3g Fat 21g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 36 Calories 118 % Daily Value * Total Fat 3g 4% Saturated Fat 2g 10% Cholesterol 13mg 4% Sodium 52mg 2% Total Carbohydrate 21g 8% Total Sugars 12g Protein 1g Vitamin C 0.6mg 3% Calcium 20.2mg 2% Iron 0.5mg 3% Potassium 23mg 0% Folate, total 20.2mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.