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