Raspberry Almond Pinwheels
Adorable and sweet, it’s no surprise these Raspberry Almond Pinwheel cookies taste as good as they look. Add a batch to your holiday cookie spread and watch them disappear!
Pulse flour, oats, granulated sugar, and salt in the bowl of a food processor until combined.
Add cream cheese, butter, vanilla, and almond extract; process until a ball forms. Shape dough into a rectangle, cover with plastic wrap, and chill 2 hours.
Roll dough on a lightly floured surface into a 12×14-inch rectangle. Trim and discard any uneven edges.
Spread jam over surface of dough, then sprinkle with almonds. Roll dough into a log, starting on one long side, then wrap in plastic and chill until firm, 1 hour.
Preheat oven to 375°. Line baking sheets with parchment. Remove plastic wrap from dough and cut crosswise into ½-inch-thick slices.
Dip one side of each cookie slice in sparkling sugar and place on prepared baking sheets, sugared sides up.