Makes: 24 cookies
Total Time: 2 hr 30 min
1 batch (2 C) Four from One Cookie Dough
Seedless fruit preserves, sieved or pureed
Prepared prune pastry filling
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Preheat oven to 350 degrees.
Divide dough in half. Re-wrap one half and refrigerate. Put remaining dough between two sheets of wax paper and flatten slightly. Roll from center outward until dough is 1/4-inch thick. Remove top sheet of wax paper and reserve. Cut dough in 2 1/2-inch squares. Carefully lift wax paper and gently flip cookie squares, one at a time, onto hand or small spatula and peel off paper. Transfer to ungreased cookie sheets, placing 2 inches apart. Re-roll any scraps between same two pices of wax paper until all dough is used. Repeat with remaining dough.
Cut to opposite corners of each square diagonally (about 1 inch) toward center, do not cut through center. Make indentation with thumb in center of square. Spoon 1 teaspoon preserves or prune filling into indentation. Lift other two corners of dough and fold inward to center to make pinwheel.
Bake until golden but not browned, about 10 minutes. Remove from oven. Let cookies rest on sheets 5 minutes, then remove to wire racks to cool completely. (Store cookies in an airtight container at cool room temperature up to 3 days.)
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