Lizzy’s Sweet Kitchen

Disclaimer: This is not my recipe all the credit goes to Bake from Scratch the recipe is linked: here

Aren’t these cookies beautiful? Whenever I saw Finnish Pinwheel cookies I thought they were so beautiful, I had to make them. However, I never knew the name until I read through my Cookie Collection cookbook by Bake from Scratch. These cookies are perfectly light and sweet, there is also a touch of tartness from the cranberry port preserve. They are the perfect winter/holiday cookie with its vibrant red preserves and fun shape.

Disclaimer: This is not my recipe all the credit goes to Bake from Scratch the recipe is linked: here

Ingredients

• 3 cups (375 grams) all-purpose flour
• 1 cup (227 grams) cold unsalted butter, cubed
• 1 teaspoon (3 grams) kosher salt
• 1 cup (225 grams) ricotta cheese
• ¼ cup (60 grams) whole milk
• Cranberry Port Preserves
  • 2 cups (210 grams) frozen cranberries, thawed
  • ¼ cup (55 grams) firmly packed light brown sugar
  • ¼ cup (60 grams) water
  • ¼ cup (60 grams) ruby port wine
• Garnish: confectioners’ sugar

Directions

1. Cranberry Port Preserves: In a medium saucepan, bring all ingredients to a boil over medium-high heat. Mash cranberries, and reduce heat to low; simmer for 10 minutes. Pour mixture into a jar with a tight-fitting lid, and let cool completely. Refrigerate any leftover cranberry preserves for up to 2 weeks. (Leftover hot preserves can be transferred to sterilized jars, water bath processed for 10 minutes, and stored for up to 6 months.)
2. In the work bowl of a food processor, place flour, cold butter, and salt; pulse until mixture is crumbly. Add ricotta and milk, and pulse until dough comes together. Divide dough into 3 equal portions. Shape each portion into a disk, and wrap in plastic wrap. Refrigerate overnight.
3. Preheat oven to 400°F (200°C). Line 3 rimmed sheet pans with parchment paper.
4. Working with one disk of dough at a time, roll dough to ⅛-inch thickness on a lightly floured surface. Using a 3-inch square cutter, cut dough, and place on prepared pans. On each square, make 4 (1-inch) cuts at corners diagonally toward center. Place 1 teaspoon (7 grams) Cranberry Port Preserves in center of each cookie. Fold every other tip over toward center, forming a pinwheel. Dab ends of tips with water to help adhere and prevent separation during baking.
5. Bake until edges are just barely golden brown, 11 to 12 minutes. Let cool completely on pans. Dust with confectioners’ sugar, if desired.