Title: Cherry Pinwheel Cookies
Categories: Cookies
Yield: 1 servings
2 c All-purpose flour
1/2 ts Baking powder
1/2 ts Salt
3/4 c Butter; softened
3/4 c Granulated sugar
1 lg Egg
1 ts Vanilla extract
1/2 ts Almond extract
1/2 c Cherry preserves
Mix together flour baking powder and salt. In a separate bowl beat
together egg and sugar. In a large mixing bowl at medium speed, mix until
light and fluffy. Beat in egg mixture, vanilla and almond extracts, till
well blended. Turn mixer to low speed and beat in dry ingredients into wet
ingredients, just till combined. On a lightly floured piece of waxed paper
roll out dough into a rectangle, about 9x12 inches. Place dough on a cookie
sheet. Cover and chill till firm, about 15 minutes. Uncover dough and
spread the cherry preserves, evenly over the dough, leaving a 1/2 inch
border. Starting from the shorter side, roll up the dough in a jelly-roll
fashion. When done, wrap the roll in plastic wrap and freeze for 2 hours.
Preheat the oven to 375. Spray 2 cookie sheets with nonstick cooking
spray. Unwrap frozen cookie dough and slice into 1/4 inch thick pieces.
Place onto cookie sheets. Bake until the edges are golden brown, about
12-15 minutes. Cool the cookie sheets for 1 minute, then transfer to a wire
rack to cool completely.
THE DESSERT SHOW
