Cherry Pinwheels

Before the Easter Weekend bake-off, I went in search of something fun to bake and bring as hostess gifts, and found these Cherry Pinwheels here on one of those Utne-reader type blogs in which blisstree trawled the internet, seeking the best cookie recipes. This one was a huge hit. In fact, they got all gobbled up before I had time to do a proper photo shoot!

2 cups flour

1/2 tsp baking powder

1/2 tsp salt

3/4 cup butter at room temperature

3/4 cup sugar

1 egg

1 tsp vanilla extract

1/2 tsp almond extract

1/2 cup 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 blended. Turn mixer to low and add dry ingredients. Blend until just combined. Roll out the dough into a rectangle, about 9×12 inches. Place dough on a cutting board and cover and chill until it becomes 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. 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.