MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Linzer Pinwheels
 Categories: Cookies, Snacks, Citrus, Fruits
      Yield: 72 Servings
 
      1 c  Butter; softened
  1 1/2 c  Sugar
    1/2 ts Baking powder
    1/2 ts Salt
      2 lg Eggs
      1 ts Fine shredded lemon peel
  3 1/4 c  All-purpose flour
    2/3 c  Seedless raspberry
           - preserves
 
  In a large bowl, beat butter with an electric mixer on
  medium to high speed for 30 seconds. Add sugar, baking
  powder, and salt. Beat until combined, scraping bowl
  occasionally. Beat in eggs and lemon peel until combined.
  Beat in as much of the flour as you can with the mixer.
  Using a wooden spoon, sir in any remaining flour. Divide
  dough in half. Cover and chill dough about 1 hour or until
  easy to handle.
  
  Place each portion of dough between two sheets of waxed
  paper; roll each portion into a 10-inch square. Spread
  preserves over dough to within 1/2 inch of the edges. Roll
  up dough into a spiral. Moisten edges; pinch to seal. Wrap
  each roll in waxed paper or plastic wrap. Chill dough for
  4 to 24 hours or until firm enough to slice.
  
  Set oven @ 375ºF/190ºC.
  
  Line a large cookie sheet with parchment paper. Quickly
  cut rolls into 1/4-inch slices, rotating rolls often to
  keep them from flattening under the weight of the knife.
  (If rolls become too soft during cutting, place them in
  the freezer for 10 minutes or until they firm up.) Place
  slices 2 inches apart on the prepared cookie sheet.
  
  Bake in the preheated oven for 10 to 12 minutes or until
  edges are firm and bottoms are lightly browned. Cool on
  cookie sheet for 1 minute. Transfer cookies to a wire
  rack; cool.
  
  FROM THE TEST KITCHEN: Layer cookies between sheets of
  waxed paper in an airtight container; cover. Store in the
  refrigerator for up to 2 days or freeze for up to 3
  months.
  
  Better Homes & Gardens | November 2014
  
  MM Format by Dave Drum - 12 November 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Deep-fry something enough, it's likely to get tasty.
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