Pinwheel cookies - country living
5 dozen
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | cup | To 2 1/4 C unsifted all-purpose flour |
| ½ | teaspoon | Baking soda |
| ¼ | teaspoon | Salt |
| ⅓ | cup | Butter, softened |
| 1½ | cup | Walnuts |
| ½ | cup | Diced pitted prunes |
| ¼ | cup | Sugar |
| ⅓ | cup | Sugar |
| 1 | Large egg | |
| ½ | cup | Honey |
| 1 | teaspoon | Lemon extract |
| 1 | teaspoon | Ground cinnamon |
| 1 | Large egg | |
| 1 | teaspoon | Grated orange rind |
Directions
COOKIE DOUGH
FILLING
1. Prepare Cookie Dough: In medium-size bowl, combine 2½ C flour, the baking soda, and salt; set aside. In large bowl, with electric mixer, beat butter and sugar until light and fluffy. Beat in egg, honey, and extract.
2. Beat flour mixture gradually into butter mixture until soft dough forms. With spoon, stir in enough additional flour to make dough manageable. Wrap dough and refrigerate until well chilled-several hours or overnight.
3. When dough is chilled, prepare Filling: In food processor, with chopping blade, process walnuts until finely ground. Add prunes, sugar, cinnamon, egg, and orange rind; process until mixture forms a paste.
4. To shape cookies, divide dough in half. On lightly floured surface, roll out half to an 8-inch square, about ¼ inch thick.
Spread half of filling evenly over dough, leaving about ⅛ inch around edges uncovered with filling. Roll up dough firmly and press just the remain- ing edge, not the ends, to seal. Repeat with other half of dough and filling. Wrap cookie rolls and refrigerate several hours or overnight.
5. Heat oven to 350'F. Lightly grease 2 baking sheets. Unwrap rolls and cut crosswise into ¼-inch-thick slices. Place slices, 1 inch apart, on greased sheets, reshaping slices into rounds.
6. Bake cookies 10 to 12 minutes or until firm. Cool on wire racks.
Store in airtight container.
Country Living/Dec/90 Scanned & fixed by DP and GG