Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Unsalted butter, room 2 1/2 ts Baking powder
-temperature 1 pn Of salt
1 c Plus 2 tablespoons sugar 1 c Thick fruit jam *
2 lg Eggs 1 Egg yolk beaten with 2
2 1/2 c Unbleached all purpose flour -teaspoons milk (glaze)

* sour cherry, fig, strawberry, quince, or apricot This recipe makes four
rolls that are sliced into pinwheels. Fill each with a different type of
jam. The recipe can be halved.

Using electric mixer, cream butter with sugar until fluffy. Beat in eggs 1
at a time. Sift in flour, baking powder and salt. Mix on low speed until
just incorporated. Form dough into ball. Wrap in waxed paper and flatten
into disc. Refrigerate dough 1 hour.

Position racks in center and upper third of oven and preheat to 375 degrees
F. Line 2 baking sheet with parchment. Cut off 1/4 dough; return
remainder to refrigerator. Dust piece of dough with flour. Roll out
between sheets of waxed paper to 10 X 6-inch rectangle. Free top sheet of
waxed paper from dough and then replace lightly. Turn dough over and
remove top sheet of paper. Spread scant 1/4 cup jam over top of dough,
leaving 1/2 inch border. Roll up jelly roll fashion, starting at one short
side. pinch seams to seal; fold ends under. Place in prepared sheet. Repeat
with remaining dough and jam, spacing rolls 5 inches apart.

Brush rolls with glaze. Bake 15 minutes. Rotate sheets and continue
baking until rolls are golden brown, about 15 minutes; rolls will spread.
Transfer to racks and cool completely. (Can be prepared 3 days ahead. Store
in airtight container.) Shortly before serving, cut each roll into
3/4-inch-thick slices.

Source: Cooking with Bon Appetit - Cookies Shared by: Carol Collins -
Cooking Echo 9/92

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