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.
Bake cookies until lightly browned, 15–20 minutes. Let cookies cool on baking sheet 2 minutes, then transfer to a rack to cool completely.