Thursday, December 1, 2011

by Lucy Arlington

HOLIDAY GIFT! I have extra ARCs (Advance Reading Copies) of Buried in a Book (to be released February 7th) and would like to offer them to you as a gift. If you'd like a copy and are willing to post a review on BN.com. Amazon.com, Goodreads, Facebook, or your own blog, send me an email at lucyarlington@gmail.com with your address. I will send a book to the first ten emails I receive.

December is my favorite month for baking. It is the one time that I have an excuse to make a huge selection of rich and delicious cookies that I wouldn’t make at any other time of year. In fact, our Christmas cookie platter is a highlight of my family’s December indulgences. What better choice of recipe to share with you this month than one of my favorite holiday cookies.

When I first made this Raspberry Pinwheel cookie about twenty-five years ago, my mother fell in love with it and subsequently looked forward to me bringing her a batch every year after. She died three years ago, and still, every time I roll out the dough for this cookie she’s there in the kitchen with me.

This cookie is also my daughter’s favorite among all the ones that I bake. Today, with this post, I honor the three generations of women who love the same cookie – to my mother from her daughter, and to my daughter from her mother.

Do you have a favorite holiday cookie?

Raspberry Pinwheels

2 cups flour

1 tsp baking powder

¼ tsp salt

½ cup butter, softened

1 cup sugar

1 egg

1 tsp vanilla

½ cup raspberry jam

½ cup shredded coconut

¼ cup finely chopped walnuts

1. Combine flour, baking powder and salt. Stir well to blend.

2. Cream butter, sugar, egg and vanilla together thoroughly.

3. Mix dry ingredients with creamed mixture.

4. Roll dough between 2 sheets of waxed paper to a 12 x 9-inch rectangle.

5. Combine jam, coconut and walnuts. Spread evenly over dough to within ½ inch of edges.

6. Roll up tightly, jellyroll fashion, starting from long side. Gently press edge to seal.

7. Wrap in waxed paper and chill overnight.

8. Cut into ¼-inch thick slices and place on greased baking sheets.

9. Bake at 375°F for 8-10 minutes or until golden.

Makes about 40 cookies.