Nancy Sekyra of Omaha, who submitted this pinwheel cookie recipe, has been making them each year with her family for more than 35 years. The easy-to-work-with dough, light, crisp texture of the cookie and sweet strawberry filling made this recipe a keeper.
1 cup sifted all-purpose flour
½ teaspoon of baking powder
6 tablespoons (¾ stick) butter or margarine
½ cup of cream for whipping
2/3 cup strawberry jam (not preserves)
In a large bowl, sift together flour and baking powder; cut in butter or margarine until mixture is crumbly.
Beat cream until stiff in a small bowl; stir into flour mixture, blending well to make a stiff dough. Wrap in wax paper or plastic wrap and chill several hours or until firm enough to roll (overnight is best).
Cut the dough into fourths. One at a time, roll each quarter into an 8-inch square on a lightly floured pastry cloth or board; cut into 16, 2-inch squares. Starting at the corners of each square, cut diagonally through dough 1 inch in toward center.
Spoon a rounded ¼ teaspoon of jam in center of each square; moisten corners with water, then pick up every other corner point and fold to center, overlapping slightly; press lightly to seal (note: it's important to seal each cookie, or they'll open during baking). Place cookies one inch apart on greased cookie sheets.
Bake at 350 degrees for 15 minutes, or until firm and lightly golden. Remove from cookie sheets; cool completely on wire racks. Store in a tightly covered container.
Test kitchen notes: The cutting and folding on these cookies makes them labor intensive. I enlisted the help of my mom, and we had fun of trying out a new recipe while reminiscing about holiday treats that have become tradition in our family. These turned out beautifully, and we'll both make them again.
— Staff writer Cara Pesek