Title: Pinwheels
Categories: Cookie Ceideburg
Yield: 24 Servings

1	pk	Red Star Quick-Rise Yeast or Active Dry Yeast
3		To 3 1/4 cups all purpose flour
1	ts	Salt
1/3	c	Sugar
2		Eggs
1/2	c	Water
1/3	c	Shortening
		Cherry or raspberry preserves
		Preheat oven to 350F.

In large mixer bowl, combine 1 1/2 cups of all purpose flour, yeast, sugar, and salt; mix well. Heat water and butter until very warm (120F to 130F); butter does not need to melt). Add to flour mixture. Add eggs. Blend at low speed until moistened; beat for 3 minutes at medium speed. by hand, gradually stir in remaining flour to make a soft dough. Cover with plastic wrap. Refrigerate for 6 to 12 hours.

While dough is chilling, punch down several times.

Allow dough to come to room temperature. Divide dough into 2 parts. Roll each part into a 10 1/2 x14-inch rectangle. Cut into 3 1/2 inch squares. Place on greased baking sheets. Cut each square diagonally from each corner to within about 1/2 inch of center. Place rounded teaspoon of preserves in center. There are now 2 points to each corner. Lightly brush every other point with egg wash (1 egg and 1 tablespoon water slightly beaten). Bring moistened points toward center, gently twist and pinch to fasten together. Top each center with a small piece of dough, about 1/2 inch in diameter, or use a candied cherry for extra decoration.

Lightly cover; let rise at room temperature until almost doubled, 10 to 15 minutes (15 to 20 minute for Active Dry Yeast). Bake for 15 minutes at 350F or until golden brown. Remove to a wire rack, let cool slightly. Sprinkle with confectioners sugar.

Makes 24 pinwheels.

Posted by Stephen Ceideberg; December 13 1991.

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