Cherry-nut chocolate pinwheels from Dorie's Cookies (page 245) by Dorie Greenspan

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Notes about this recipe

  • mrsmadam on February 10, 2025

    These are fussy and I didn’t find them as easy to roll as elysedc, but my experience with this method is limited. Good taste however, and I always have some of this dough in the freezer. Along the lines of "what was I thinking", I had intended to make these for my grandson in college but they are not suitable for packing and mailing.

  • elysedc on December 28, 2022

    These use the "do-almost-anything chocolate cookie dough," but I made them using the vanilla version (time and ingredients limited me to just 1 large batch of do-almost-anything cookie dough and I was already making vanilla). Highly modified from the original, but Dorie has a "use my recipes as a jumping off point" kind of vibe, so... I swapped about 75% the walnuts for almonds (allergy) and made up the remainder with chopped dark chocolate (added during the rolling stage). I also added a bit of almond extract to the filling. These rolled very well and I got a great spiral from these! they were mostly filling, barely held together by a spiral of cookie dough, and delicious. I also went fully rogue, made a version w/ pre-made cranberry jam & white chocolate chips, which was fine but not quite enough volume-wise (my error) and didn't spiral as well. If adding chips of any kind to these pinwheels, MAKE SURE THEY ARE CHOPPED, or they will destroy the cookie when slicing from frozen.

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