Show your Valentine how much you love them with these Valentine’s Day-inspired Raspberry Pinwheel Cookies!
Valentine’s Day is right around the corner guys! It’s time to get your bake on for that special sweetheart in your life. ♥
So….Valentine’s Day. Seems you either love it or hate it. I would be in the “love” category. Always have been, always will be. Ever since that adorably decorated little Valentine box in grammar school, I’ve been hooked. There was just something magical about dropping in all my Valentine’s and hoping to get some in return. Maybe even one from a secret crush!
Now, don’t get me wrong, growing up there were many Valentine’s Days when my dear old Dad happily stood in as my Valentine. But it was still a special day filled with love, candy and delicious desserts! So that’s a win-win-win in my book.
This year I decided to give my favorite recipe for pinwheel cookies a little Valentine’s Day spin. I even put in the extra effort and made homemade raspberry puree to flavor and color the cookies. Nothing artificial about these beauties. It’s a layer of raspberry dough topped with a layer of vanilla tightly rolled in nonpareils. Totally festive, don’t you agree?? I’m not gonna lie, these cookies take a little more effort, but what a great way to show your Valentine (Dads included!) how much you love them right?!
And today at the BHK you get a little Valentine’s Day bonus! My friend Cathy from What Should I Make For… organized a fabulous group of eleven fellow bloggers who are sharing their favorite treats for the upcoming holiday! It’s an impressive list of goodies you don’t want to miss! Enjoy!
Meet the #vdaysweettreats bloggers…
What Should I Make For… | Raspberry Triple Chocolate Cheesecake in a Jar
The Sweet Nerd | Double Chocolate Naked Cake
The Road to Honey | Chocolate Tart with Champagne & Truffles
Beyond Mere Sustenance | Chocolate Dipped Candied Blood Oranges
Seasonal Cravings | Chocolate Donut Holes with Pomegranate Cream Filling
No Spoon Necessary | Chocolate Velvet Skillet Cake with Cream Cheese Frosting
Seasons and Suppers | Swedish Goey Chocolate Cake
Beer Girl Cooks | Chocolate Peanut Butter Porter No-Bake Cheesecake Cups
Ciao Chow Bambina | Roasted Strawberry Chocolate Hazelnut Panini
The Beach House Kitchen | Valentine’s Raspberry Pinwheel Cookies
- 10 oz. raspberries frozen
- 2 cups all-purpose flour plus 5 tablespoons
- 1/2 tsp. baking powder
- 1/8 tsp. salt
- 1 cup 2 sticks unsalted butter
- 1 cup granulated sugar plus 1 Tbsp.
- 2 large eggs separated
- 1 tsp. vanilla extract
- 1 1/2 cups Valentine colored nonpareil decors
Cook raspberries and one tablespoon sugar in a medium saucepan over medium heat until they are soft and release their juices, about 5-7 minutes. Puree in a food processor. Strain through a fine sieve to remove the seeds. Set aside to cool completely.
Sift 2 cups flour, baking soda and salt in a large bowl. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and one cup sugar on medium speed until light and fluffy. Add the egg yolks, one at a time, and vanilla until well blended, scraping down the bowl occasionally. Gradually add the flour mixture and beat until well blended and no longer crumbly. Remove half of the dough from the bowl and form into a small disk. Set aside. To the remainder of the dough in the bowl, add 3 tablespoons of the raspberry puree and the additional 5 tablespoons of flour. Beat until the dough is all the same color. Form dough into a disk.
Roll out each disk of dough between two sheets of wax paper into roughly 14x8 rectangles and 1/8 inch thick. Slide the dough onto two large baking sheets and refrigerate for about 1 hour.
Place nonpareil decors in a 9x13 pan. Set aside.
Remove dough from refrigerator. Lay rectangles side by side with the long side closer to you and carefully peel away top layer of wax paper from both doughs. Brush the top of the raspberry dough very lightly with water. Place vanilla dough on top of raspberry dough paper side up. Roll over the top of the wax paper with your rolling pin very gently to seal the dough together. Carefully remove top sheet of wax paper from the vanilla dough. Trim up the edges of the dough to make a nice neat rectangle.
Beginning with the long side, roll the layers into a nice tight cylinder. As you roll, peel off the bottom sheet of wax paper. Press at the seam to seal and trim the ends. Gently roll the log in the nonpareil decors until completely coated. Wrap tightly in wax paper and refrigerate for 3-4 hours or until firm enough to slice.
Preheat oven to 325 degrees. Slice the log into 1/4 inch slices and place on parchment lined baking sheets, one inch apart. Bake one sheet at a time for 12-14 minutes, or until tops are firm and bottoms are lightly browned. Let cool on baking sheet for 5 minutes then remove to wire racks to cool completely. Can be stored in airtight container at room temperature for up to 4 days.