Finnish Pinwheel Cookies (Joulutorttu)
Makes about 24 cookies
  • 3 cups (375 grams) all-purpose flour
  • 1 cup (227 grams) cold unsalted butter, cubed
  • 1 teaspoon (3 grams) kosher salt
  • 1 cup (225 grams) ricotta cheese
  • ¼ cup (60 grams) whole milk
  • Cranberry Port Preserves (recipe follows)
  • Garnish: confectioners’ sugar
  1. In the work bowl of a food processor, place flour, cold butter, and salt; pulse until mixture is crumbly. Add ricotta and milk, and pulse until dough comes together. Divide dough into 3 equal portions. Shape each portion into a disk, and wrap in plastic wrap. Refrigerate overnight.
  2. Preheat oven to 400°F (200°C). Line 3 rimmed sheet pans with parchment paper.
  3. Working with one disk of dough at a time, roll dough to ⅛-inch thickness on a lightly floured surface. Using a 3-inch square cutter, cut dough, and place on prepared pans. On each square, make 4 (1-inch) cuts at corners diagonally toward center. Place 1 teaspoon (7 grams) Cranberry Port Preserves in center of each cookie. Fold every other tip over toward center, forming a pinwheel. Dab ends of tips with water to help adhere and prevent separation during baking.
  4. Bake until edges are just barely golden brown, 11 to 12 minutes. Let cool completely on pans. Dust with confectioners’ sugar, if desired.
Recipe by Bake from Scratch at