Christmas Cookies – Day 23

Pinwheel Cookies

2 3/4 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup butter
2/3 cup granulated sugar
1 egg
3/4 cup apricot, strawberry, or seedless raspberry preserves or jam

Combine flour, baking soda and salt in a medium bowl, set aside. In mixer, cream butter and sugar until light and fluffy. Beat in egg. Gradually add flour mixture, and mix until well blended. Divide dough in half and shape each into rectangle. Dust with flour. Roll each half between floured sheets of wax paper to make an 8 X 12  rectangle about 1/8 inch thick. Refrigerate for about half an hour.

Cut dough into 2 1/2 inch squares. Place 2 inches apart on greased cookie sheets. Make a 1 inch diagonal cut from the corners of each square towards the center. Place one teaspoon of preserves in the center of each square. Lift one corner of each square and bring towards center. Repeat with remaining corners to make pinwheel.

Bake at 375 degrees for 7 to 10 minutes or until edges are golden brown. Cool 2 minutes on cookies sheet, then finish cooling on wire rack.


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