Coming in second place in our Holiday Cookie Recipe Contest, these Maple Nut Pinwheels from Patrice H. are a delightful addition to the holiday cookie plate. Tender, buttery cookies are filled with a maple walnut mixture and topped with a simple maple butter frosting. Melt in your mouth deliciousness! 

Maple Nut Pinwheels

Prep Time: 45 minutes

Cook Time: 10 minutes

Total Time: 55 minutes

Yield: about 3 dozen cookies

Serving Size: 1 cookie

Maple Nut Pinwheels

Ingredients

    For the nut filling:
  • 1 cup walnuts
  • 1/3 cup golden raisins
  • 1/4 cup maple syrup
  • 4 tablespoons unsalted butter, softened
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 egg yolk
  • For the cookies:
  • 12 tablespoons unsalted butter, softened
  • 1 cup powdered sugar
  • 1 large egg
  • 2 teaspoons pure vanilla extract
  • 3 cups flour (12.75 ounces)
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • For the maple frosting:
  • 4 tablespoons unsalted butter
  • 2 tablespoons maple syrup
  • 1 teaspoon maple extract (optional)
  • pinch salt
  • 1 1/2 cups powdered sugar

Directions

  1. For nut filling, place walnuts and raisins in food processor or blender and grind very finely - almost to paste. Pulse in maple syrup, butter, cinnamon, salt and egg yolk; set aside.
  2. For cookie dough, beat butter and powdered sugar together until smooth; blend in egg and vanilla. To measure flour, gently spoon into measuring cup and level off with butter knife. In medium bowl, mix flour with baking powder and salt; gradually blend into batter just until smooth dough is formed. Divide dough in half and place one half on large sheet of waxed paper. Use fingers to push dough into 8-inch square, then top with second sheet of waxed paper and roll dough into an even 10-inch square; remove top sheet of paper.
  3. Spread half of nut filling over dough to within ½-inch of left, right and top edges; pull filling right to the edge of the side nearest you. Beginning with edge nearest you, roll dough up, lifting waxed paper to start roll. Seal seam, forming 10-inch-long roll; repeat with remaining dough and filling. Wrap rolls in plastic or waxed paper and refrigerate overnight or up to 2 days. (Rolls may also be wrapped well and frozen and thawed in refrigerator before baking.)
  4. To bake, preheat oven to 375°F and line baking sheets with parchment paper. Trim off any uneven ends of rolls, then slice cold rolls into 3/8-inch slices and place 1 inch apart on sheets (if desired, use fingers to reshape slices into perfect circles as they are placed on parchment). Bake about 10 minutes until set and bottoms begin to turn golden. Let cookies stand on sheet 1 minute before removing to wire rack to cool.
  5. Prepare maple frosting by heating butter in microwave until melted. Add maple syrup, maple extract (if using), salt and powdered sugar and stir until smooth. If frosting becomes too thick upon standing, add 1/2 teaspoon warm water at a time to desired consistency. Spread about 1 teaspoon of frosting over center of each cooled cookie. Allow frosting to set before stacking; store covered.

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