"These pinwheel-style cookies use a classic sugar dough, rolled around a layer of quick cranberry jam made with red wine. The cranberries' acidity plays so well with the tannins in the wine, and their pectin firms up the jam so that it doesn't seep out when baked. While I'd never recommend baking (or cooking) with your best bottle, you can certainly serve these cookies alongside glasses of the good stuff. They're not too sweet and just as at home on a cheese plate as they are after dinner."
"BAKER'S NOTE: This recipe is all about temperatures. The dough is easiest to roll when it's room temperature (malleable but not overly soft), and the swirls are easiest to slice straight from one hour in the freezer (very firm but not frozen solid). It may seem finicky, but all the back and forth to and from the fridge is worth it for clean swirls and crisp slices that don't spread much as they bake."
A recipe for pinwheel-style sugar cookies uses a classic sugar dough rolled around a quick cranberry jam made with red wine. Cranberry acidity complements wine tannins while pectin firms the jam so it remains stable during baking. The cookies are moderately sweet and suitable for serving with wine or on a cheese plate. Temperature management is critical: dough should be room temperature for easy rolling, and assembled swirls must chill for one hour in the freezer before slicing to maintain clean shapes. Repeated refrigeration steps yield crisp slices that hold their shape and limit spreading during baking.
Read at Epicurious
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