Cherry Pinwheels Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item">280g all-purpose flour</li> <li class="ingredients-single-item">¼ teaspoon salt</li> <li class="ingredients-single-item">170g unsalted butter, softened</li> <li class="ingredients-single-item">200g granulated sugar</li> <li class="ingredients-single-item">1 large egg</li> <li class="ingredients-single-item">1 teaspoon vanilla extract</li> <li class="ingredients-single-item">½ teaspoon almond extract (optional)</li> <li class="ingredients-single-item">180g cherry preserves (or homemade cherry jam)</li> <li class="ingredients-single-item">50g coarse sugar, for rolling (optional)</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">Stand mixer with paddle attachment</li> <li class="equipment-single-item">Rolling pin</li> <li class="equipment-single-item">Offset spatula</li> <li class="equipment-single-item">Parchment paper</li> <li class="equipment-single-item">Wire cooling rack</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> In a medium bowl, whisk together flour and salt to combine evenly. Set aside. Proper distribution of salt is crucial for consistent flavor throughout your dough. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> In the bowl of your stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar on medium-high speed for 3-4 minutes until light and fluffy. This extended creaming process incorporates air into the mixture, creating a tender cookie texture. The mixture should turn noticeably paler and increase in volume. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Add the egg and beat until completely incorporated, about 1 minute. Scrape down the sides of the bowl with a spatula. Stir in the vanilla extract and almond extract (if using). The almond extract beautifully complements the cherry flavor but can be omitted if you prefer. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Reduce the mixer speed to low and gradually add the flour mixture, mixing just until the dough comes together. Overmixing at this stage will develop gluten and make your cookies tough, so stop as soon as no dry flour remains. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Divide the dough in half and form each portion into a rectangle. Wrap each piece in cling film and refrigerate for at least 30 minutes. Chilling firms up the butter, making the dough easier to roll and preventing the cookies from spreading too much during baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Once chilled, place one portion of dough between two sheets of parchment paper and roll into a rectangle approximately 25cm x 20cm (10 x 8 inches) and about 5mm (¼-inch) thick. Try to maintain an even thickness and straight edges. Remove the top sheet of parchment paper. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Spread half of the cherry preserves evenly over the dough, leaving a 1cm border around the edges. If your preserves contain large cherry chunks, you may want to briefly pulse them in a food processor for easier spreading. The thin border prevents filling from leaking during baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Using the parchment paper as a guide, carefully roll the dough from the long side into a tight log. If the dough becomes too soft to handle, pause and refrigerate for 10 minutes before continuing. Wrap the log tightly in the parchment paper and refrigerate for at least 2 hours or overnight. This extended chilling is essential for maintaining the spiral shape when sliced. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Repeat steps 6-8 with the remaining dough and preserves to form a second log. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> When ready to bake, preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper. </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> If using coarse sugar for rolling, spread it on a baking sheet or plate. Unwrap one dough log and roll it in the sugar to coat the outside, gently pressing to help the sugar adhere. </li> <li class="MethodStepper"> <h4 class="step-title">Step 12</h4> Using a sharp knife, slice the log into 1cm (½-inch) thick rounds. If the dough crumbles while cutting, let it warm slightly for a few minutes. Place the slices about 5cm apart on the prepared baking sheets – they will spread during baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 13</h4> Bake for 11-13 minutes, until the edges are just beginning to turn golden. The centers may look slightly underdone but will continue cooking from residual heat. Overbaking will make the cookies too crisp and diminish the cherry flavor. </li> <li class="MethodStepper"> <h4 class="step-title">Step 14</h4> Allow cookies to cool on the baking sheets for 5 minutes (they'll be too soft to move immediately), then transfer to a wire rack to cool completely. As they cool, the cookies will firm up and develop their perfect texture. </li> <li class="MethodStepper"> <h4 class="step-title">Step 15</h4> Store cooled cookies in an airtight container at room temperature for up to 5 days. The unbaked dough logs can be frozen for up to 2 months – simply slice and bake straight from frozen, adding 1-2 minutes to the baking time. Enjoy your beautiful cherry pinwheels! </li> </ol>