Spice 10-22-99 11:03 AM
Cherry Almond Pinwheels
3 cups dried cherries (3/4 pound) finely chopped
1/3 cup granulate sugar
1/3 cup water
1/2 cup finely chopped blanched almonds or walnuts, your preference
1 cup packed brown sugar
1/4 cup shortening
1/4 cup butter or margarine, softened
1/2 tsp almond extract
1 egg
1 3/4 cups all-purpose flour
1/4 tsp salt
Cook cherries, granulated sugar and water in 2-quart saucepan over medium heat, stirring constantly, until slightly thickened; remove from heat.
Stir in nuts; cool.
Beat brown sugar, shortening, butter, almond extract and egg in large bowl with electric mixer on medium speed, or mix with spoon.
Stir in flour and salt.
Roll half dough at a time on waxed paper into rectangle, 11x7 inches.
Spread half of cherry mixture over each rectangle to within 1/4 inch of 11inch sides.
Roll up each rectangle tightly, beginning at 11 inch side, using waxed paper to help lift.
Pinch edge of dough into roll to seal.
Warp and refrigerate about 4 hours or until firm.
Heat oven to 400 degrees.
Cut roll into 1/4 inch slices (to keep cookies round, rotate log 1/4 turn after cutting each slice).
Place about 1 inch apart on ungreased cookie sheet.
Bake 8 to 10 minutes or until light brown.
Immediately remove form cookie sheet to wire rack.
Variation: Date pinwheels: Use 3/4 pound pitted dates, finely chopped for cherries.
Use vanilla for almond extract.