Serves: 5
Total Calories: 647
Yield: 5 dozen
Place flour in a large bowl. With a pastry blender or 2 forks, cut in butter and cheese until the mixture resembles large peas. Knead dough with hands until it cleans the bowl. Divide dough into quarters. Place one quarter of dough between 2 sheets of floured wax paper and roll out to an 8 or 9-inch square, 1/16-inch thick. Repeat with remaining dough. Wrap in wax paper and refrigerate overnight. When ready to bake, use a sharp knife to cut dough into 2-inch squares. Arrange squares on parchment paper-lined baking sheets. Using a sharp knife, make a one-inch diagonal cut from each corner to the center of each square. Place 1/2 teaspoon preserves in centers. Fold every other tip to the center over the jam to form a pinwheel. Lightly brush tops with egg white and sprinkle with sugar. Bake at 350 degrees for 12 to 15 minutes, until golden. Remove to cool on a wire rack.
Keep holiday cards at hand with a sweetly beribboned board. Cover fiberboard with fabric, then stretch twill tape over the length of the board...staple loose ends to the back. Cards can then easily be slipped between the strips of ribbon.
This Cherry Pinwheels recipe is from the Christmas with Family & Friends Cookbook. Download this Cookbook today.
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