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date pinwheel cookies | 1 2 3
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making the dough
4. Cream the butter (this’ll be a lot easier if you’ve followed the recommendation to use butter softened to room temperature).
5. Add the brown sugar, white sugar, vanilla and egg, continuing to beat the mixture until it’s well-combined.
6. Add the baking soda, and beat it in for a minute or two.
7. Pour in the flour and continue beating until you’ve achieved a crumbly texture that resembles cornmeal.
8. At this point, it’s easiest to ditch the mixer and work the dough by hand. Don’t worry if it seems rather dry – it’s supposed to be, at this point anyway. Gather up the dough bit by bit, squeezing and pressing and rotating, then squeezing and pressing and rotating some more, until you’ve formed a cohesive ball of dough. Divide the dough into two equal halves.

rolling the cookies 9. Wrap a piece of wax paper on an 8”x 12” cutting board. You can use a larger cutting board if you must – it’ll just involve a lot more eyeballing on your part to make sure you roll out the dough to the right size.

10. Center one of the dough portions on the cutting board, then flatten it down using your hands and fingers. Squash the dough outwards, doing the best you can to get it to extend to the edges of the board. A rolling pin can come in handy at this point. 11. Trim off any excess dough that extends beyond the 8”x12” area and use it to patch the corners of the rectangle. Use your rolling pin to even out the dough. 12. Spread half the filling over the entire surface of the rolled-out rectangle, using the back of a spoon to smooth it evenly.

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