Pinwheel Cookies

These cookies have been a favorite of Patsy’s family for generations. It’s best to start these a day ahead.

- 1 cup unsalted butter (2 sticks), softened
- 1 cup cream cheese (8 ounces), softened
- 2 cups all-purpose flour
- ¼ teaspoon salt
- 1 jar SchoolHouse Kitchen^® Strawberry Black Peppercorn Anytime Spreadable Fruit
- ½ cup walnuts, finely chopped
(You may substitute any of our SchoolHouse Kitchen^® Anytime Spreadable Fruit products)

Preheat oven to 350°F.

Cream butter; add cream cheese and beat together well; mix in the flour and salt. Place in refrigerator overnight.

Take dough from refrigerator and roll it thin (¼”) with a rolling pin. Spread the dough with Strawberry Black Peppercorn Anytime Spreadable Fruit , leaving about ½” of dough uncovered at the edges. Sprinkle fruit spread with the walnuts.

Roll dough tightly as for a jelly roll. Slice thinly and place on an ungreased baking sheet. Bake until light brown for 15-20 minutes.

Frosting for the Pinwheel Cookies

- 1 tablespoon unsalted butter
- 1 cup confectioner's sugar
- 1 teaspoon vanilla
- boiling water for right spreading consistency (start with just a little bit)

Mix up frosting and immediately frost the cookies. Let cool on a rack for 30 minutes.

Makes four dozen.