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Adirondack Winery

Blackberry Walnut Pinwheels

Recipe Date:
December 4, 2016
Cook Time:
Imperial (US)
Festive pinwheel cookies made with Amethyst Sunset jelly from Suprenant's Berry Farm!
  • 1/2 cup Butter (softened)
  • 1 cup Sugar
  • 1 Large Egg
  • 1 tsp Vanilla Extract
  • 2 cups All-Purpose Flour
  • 1 tsp Baking Powder
  • 3/4 tbsp Chopped Walnuts
  • Amethyst Sunset Wine Jelly

In a large bowl, cream butter and sugar until fluffy. Beat in egg and vanilla.

Whisk flour and baking powder in another bowl. Gradually beat into creamed mixture.

Roll dough into a 12-inch square between two sheets of waxed paper. Trim edges and continue to roll until square is approximately 1/4 inch thick.

Remove wax paper. Spread Amethyst Sunset Jelly across flattened dough. Sprinkle with walnuts.

Roll up tightly and wrap in plastic. Leave a little extra room at the end and pinch dough closed.

Refrigerate until firm (about 2 hours).

Preheat oven to 375 degrees. Unwrap dough and cut into 1/4 inch slices. Place on ungreased baking sheet (about 2 inches apart).

Bake 9-12 minutes, or until edges are lightly brown.

Cool on wire rack and enjoy!


Tip: Make the roll ahead of time and keep it in the refrigerator or freezer until it's time to bake! 


Recipe adapted from