Raspberry Filled Pinwheel Cookie Recipe

Ingredients: 

For the raspberry filling:

• 1/2 cup raspberry jam (seedless)
  
• 1 and 1/2 teaspoon lemon juice
• 1 and 1/2  teaspoon cornstarch 

For the cookie dough:

• 2 and 1/2 cups of flour 
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup (1 stick) butter, softened 
• 1/2 cup olive oil
• 3/4 cup granulated sugar
• 1 egg
• 1 teaspoon vanilla extract

Directions:

Step 1: Make the raspberry filling: add the raspberry preserve, corn starch and lemon juice to a small bowl. Stir everything together until well combined than set it aside.

Step 2: Make the cookie dough:

1. In a large bowl, whisk together the flour, baking powder and salt. Set aside.
2. With your electric mixer cream together the softened butter, olive oil and sugar.
3. Add in your egg and vanilla extract.
4. Gradually add in the flour mixture little by little until all of it is added.

Step 3: Assemble the cookies:

1. Flatten cookie dough into a rectangle onto a piece of plastic wrap, about 1/4 inch thick.

• I like to separate dough in half (2 equal  parts) and flatten each part  into a rectangle. I find it is easier to work with 2 smaller pieces that one very large piece.

1. Spread raspberry filling over the flattened cookie dough. Leave one end of the boarder (~1/2 inch) without filling. This will help seal our filling in when we roll it into a log.
2. With the help of your plastic wrap, roll the cookie dough into a log.
3. Wrap the cookie log with the plastic wrap and refrigerate for at least 2 hours or overnight.

Step 4: Bake the cookies:

1. Preheat your oven to 350 °F (177 °C) and prepare your baking pan by lining with parchment paper.
2. Take your cookie logs out of the refrigerator and slice it to form cookie rounds, about 1/2  inch in thickness. 
3. Place the cookie on your lined baking sheet and bake for 10 to 15 minutes.

Step 5: Leave cookies to cool before serving.

Enjoy!

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