• Serves: 26
  • Prep Time: 1 hr 15 min
  • Cook Time: 15 min
  • Total Time: 1 hr 30 min


  • 1 cup unsalted butter, room temperature
  • 1 cup icing sugar
  • 1 egg
  • 2 tsp vanilla extract
  • 2 ½ cups all-purpose flour
  • ½ tsp salt
  • ¼ tsp baking soda
  • ⅓ cup Welch's Concord Grape Jam


1. Beat butter with sugar until fluffy. Beat in egg and vanilla until well combined. Combine flour, salt and baking soda; beat into butter mixture on low speed until just combined. Knead gently and flatten into a rectangular disk. Freeze for 15 minutes or until firm enough to roll.

2. On a large sheet of parchment, using a floured rolling pin, roll dough into a large rectangle, about 10 x 14-inches. Spread the jam over the dough, leaving a small border all the way around. Starting at the long end, roll the dough into a snug pinwheel. Freeze the log for 30 minutes or until firm enough to slice easily.

3. Preheat the oven to 325°F. Slice into ¼-inch thick cookies. Place cookies, 1-inch apart, on baking sheets with greased parchment paper. Bake, in batches, for 13 to 15 minutes or until bottoms are pale golden. Cool completely on a rack.

Tip: For a PB&J pinwheel, mix 1/4 cup icing sugar whisk 2 tbsp smooth peanut butter and 1 tbsp milk; drizzle over cooled cookies and let stand until set.

Nutrition per Serving

Serving Size: 1 cookie (without peanut butter glaze)
  • 127 calories
  • 7g fat
  • 4.5g saturated fat
  • 25mg cholesterol
  • 14mg sodium
  • 14g carbohydrates
  • 0.3g fiber
  • 8g sugar
  • 1.5g protein

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