Pinwheel cookies are a rolled cookie with an attractive pinwheel pattern. You simply spread seedless jam over the dough, then roll it up and slice it into cookies. The jam gives the cookies great flavor and moistness. This recipe makes about 25-30 cookies.
Instructions
1. Beat butter until creamy in a large bowl, then stir in sugar and baking powder until thoroughly blended and stir in the milk and egg.
2. Add the flour and stir well.
3. Wrap and chill dough for several hours.
4. Place the jam and cornstarch in a small saucepan and stir well until the cornstarch dissolves. Break up any lumps.
5. Place the saucepan over low heat and stir. It will thicken as it comes to a simmer. When it simmers, shut off the heat and set aside.
6. Cut chilled dough in half and place one half on a lightly floured surface. Return the other half to the refrigerator.
7. Lightly flour a rolling pin and roll the dough into a very thin 13-by-9-inch rectangle. Lightly dust with more flour if the dough starts to stick.
8. Spread a thin layer of jam over the rectangle, but only spread it to within 1/2 inch of the edges.
9. Carefully roll the dough up the long way, so you have a 13-inch-long log. Don't squeeze it or you'll press out the filling. If any filling does run out, wipe it off with your finger so it doesn't stain the dough.
10. Repeat with the other half of the dough.
11. Lay the logs seam-side down on large pieces of plastic wrap, then wrap them and chill overnight.
12. Heat the oven to 375 degrees when ready to bake.
13. Gently unwrap the logs and use a very sharp thin knife to slice them into 1/4-inch-thick pieces. After each cut, place the cookie on a nonstick or parchment-lined cookie sheet and wipe the knife with a damp cloth.
14. Bake cookies for about 10 minutes or until the edges start to brown.
Tags: other half, roll dough, stir well