Walnut Pinwheels Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">280g all-purpose flour</li><li class="ingredients-single-item">1/4 teaspoon salt</li><li class="ingredients-single-item">225g unsalted butter, softened</li><li class="ingredients-single-item">200g granulated sugar, divided</li><li class="ingredients-single-item">1 large egg</li><li class="ingredients-single-item">1 teaspoon vanilla extract</li><li class="ingredients-single-item">200g finely chopped walnuts</li><li class="ingredients-single-item">2 tablespoons milk</li><li class="ingredients-single-item">1 teaspoon ground cinnamon</li><li class="ingredients-single-item">1/4 teaspoon ground nutmeg</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Sharp knife</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Whisk together the flour and salt in a medium bowl and set aside. This even distribution of salt ensures your cookie dough will have consistent flavor throughout.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In the bowl of your stand mixer fitted with the paddle attachment (or using a hand mixer), beat 225g butter and 150g of the sugar until light and fluffy, about 3-4 minutes. This extended creaming incorporates air into the butter-sugar mixture, resulting in a more tender cookie texture.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add the egg and vanilla extract to the butter mixture and beat until fully incorporated and smooth, scraping down the sides of the bowl as needed.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Gradually add the flour mixture on low speed, mixing just until combined. Overmixing at this stage can develop too much gluten, resulting in tough cookies rather than tender ones.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Divide the dough in half and shape each portion into a rectangle. Wrap in plastic wrap and refrigerate for at least 1 hour. Chilling the dough relaxes the gluten and firms up the butter, making it easier to roll out and helping the cookies maintain their shape during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>While the dough chills, prepare the filling by mixing together the chopped walnuts, remaining 50g sugar, milk, cinnamon, and nutmeg in a bowl until well combined. The milk will help the filling stick together and create a paste-like consistency.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Preheat your oven to 180°C and line two baking sheets with parchment paper. Working with one portion of dough at a time (keeping the other refrigerated), roll it out on a lightly floured surface to a 25cm × 30cm rectangle, about 5mm thick. Try to keep the edges as straight as possible for an even spiral.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Spread half of the walnut filling evenly over the dough rectangle, leaving a 1cm border along one long edge. The border will help seal the roll and prevent the filling from leaking out.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Starting from the long edge without the border, carefully and tightly roll up the dough into a log, using the parchment paper to help if needed. Press the edge gently to seal. A tight roll ensures you'll get a beautiful spiral pattern without gaps.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Wrap the log in plastic wrap and refrigerate for 30 minutes to firm up. This makes slicing cleaner and helps the cookies hold their round shape during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Repeat steps 7-10 with the remaining dough and filling. After chilling, unwrap the logs and use a sharp knife to slice them into 1cm thick rounds.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Place the cookies on the prepared baking sheets, spacing them about 5cm apart as they will spread slightly during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Bake for 10-12 minutes, until the edges are lightly golden. The centers may seem slightly soft but will firm up as they cool. Overbaking can make these cookies dry, so watch them carefully.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. During this initial cooling period, the cookies firm up enough to move without breaking.</li><li class="MethodStepper"><h4 class="step-title">Step 15</h4>Store in an airtight container at room temperature for up to 1 week, or freeze for up to 3 months. For best results when freezing, place parchment paper between layers to prevent sticking.</li></ol>