I experimented a lot with the dough for these cookies. On the one hand, it should be tender and crumbly. But at the same time, the delicate sandy base should hold the fruit and nut filling tightly in its arms. And now, hurray, I did it!

This is the sixth version and now I can say that satisfied completely.

Hope you will also take this recipe to the tip of your pen.

Pinwheel Cookies with Nuts and Candid Fruites
cookie advent calendar, day 20

Inredients

Dough

200 g butter
200 g sugar
2 eggs
500 g all propose flour
1 tsp baking powder
1 tsp vanilla sugar

Filling

300 g candid fruites (I prefer prunes)
0.5 glass honey
1 tbsp lemon zest
40 g lemon juice
0.5 glass pecan
0.5 tsp cinnamon

Method

1. Melt and cool butter.

2. Beat both types of sugar and eggs until the mixture turns white.

3. Add melted butter and beat well.

4. Mix flour with baking powder and add this mixture to the butter one.

5. Knead a soft and elastic dough, wrap it in film and put it in the refrigerator for 2 hours.

6. Prepare the filling: mix all the ingredients according to the list in a blender.

7. Roll out the dough into sheets 1 cm thick. It is convenient to do this between two sheets of parchment paper.

8. Spread the filling evenly over the rolled out dough.

9. Carefully roll the roll with the filling inward. I like small cookies, so I roll two rolls, each with a diameter of 4-6 cm. In fact this means one and a half turns of the roll.

10. You can limit yourself to one large roll: in this case, each cookie will be 8-10 cm in diameter. Why not?

11. Roll the roll gently on the cutting board until the ends of the roll are firmly attached to the base. Wrap the roll in cling film and chill in the refrigerator for 2 hours.

12. Preheat oven into 180 °C.

13. Cut the roll into slices 1 cm thick.