Description
These Finnish Apricot Pinwheel Cookies are delicate, buttery treats featuring a soft cream cheese and butter dough filled with sweet apricot jam. Rolled into charming pinwheel shapes, these cookies bake to a light golden perfection and are dusted with powdered sugar for a festive finish. Perfect for sharing during holidays or as a delightful afternoon snack.
Ingredients
Scale
Dough Ingredients
- 8 oz cream cheese, softened
- 1 1/2 cups unsalted butter, softened
- 3 cups all-purpose flour, plus more for rolling
Filling
- 1 cup apricot jam
Finishing
- Powdered sugar for dusting
Instructions
- Prepare the dough: In a stand mixer, cream together 8 oz of softened cream cheese and 1 1/2 cups of softened unsalted butter until smooth and combined. Gradually add 3 cups of all-purpose flour and mix until the dough forms. Wrap the dough in plastic wrap and chill in the refrigerator for at least 1 hour, preferably overnight for best texture and flavor.
- Roll and cut the dough: Divide the chilled dough into quarters. On a floured surface, roll out each quarter to a thin layer. Cut the dough into 1 1/2 inch squares. Then, using a pizza cutter or sharp knife, make cuts from each corner toward the center of the square, stopping before the middle, to create four flaps on each square.
- Add the jam and form pinwheels: Place a small spoonful of apricot jam in the center of each square. Fold one corner flap into the center, skip the next flap, fold the third flap into the center, skip the fourth flap, and repeat if necessary. Use a small amount of water to press the folded corners together in the center to secure the pinwheel shape before baking.
- Bake the cookies: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and place the pinwheel cookies spaced evenly apart. Bake for 13 to 15 minutes, or until the edges are lightly golden brown.
- Cool and finish: Remove the cookies from the oven and transfer to a wire cooling rack. Once cooled, dust generously with powdered sugar. Store in an airtight container to maintain freshness.
Notes
- Chilling the dough overnight enhances flavor and makes rolling easier.
- Use a gentle hand when folding the pinwheels to maintain their shape.
- If apricot jam is too thick, warm it slightly to make it easier to spread.
- Cookies can be stored in an airtight container at room temperature for up to 5 days.
- For a different flavor, you can substitute apricot jam with raspberry or strawberry jam.
- Prep Time: 15 minutes (plus 1 hour to overnight chilling)
- Cook Time: 13 to 15 minutes
- Category: Dessert Cookies
- Method: Baking
- Cuisine: Finnish
Keywords: Finnish cookies, apricot pinwheel cookies, cream cheese cookies, jam-filled cookies, holiday cookies, butter cookies
