Cranberry-Eggnog Twirls

Cranberry-Eggnog Twirls (Adapted from BH&G)

For the dough

3 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon fresh ground nutmeg
1/2 teaspoon salt
16 tablespoons (2 sticks or 1 cup) unsalted butter, softened
1 1/2 cups granulated sugar
2 large eggs
1 teaspoon rum extract

For the filling

3/4 cup cranberry preserves (could also use raspberry or cherry jam)
2 1/4 teaspoons cornstarch
3/4 cup finely chopped pecans, toasted

To prepare the dough

In a medium bowl, whisk together flour, baking powder, nutmeg and salt.

In a large mixing bowl, beat together butter and sugar until smooth and creamy. Beat in eggs, one at a time, mixing until combined after each. Mix in rum extract. Add dry ingredients and mix just until combined.

Divide dough in half - shape both pieces into a flattened square, then wrap each well with saran wrap and chill until the dough is easy to handle, about 1 hour.

To prepare the filling

In a small saucepan, stir together preserves and cornstarch. Place over medium heat and cook, stirring, until the mixture is bubbly and has thickened. Stir in toasted pecans. Scoop mixture into a bowl, then place a piece of saran wrap directly on top - set aside to cool.

Remove one piece of dough from the refrigerator and unwrap. On a lightly floured surface, roll dough into a 10" square. Spread half of the filling over the top of the dough to within 1/2" of the edges. Roll dough into a log and pinch the edge to seal. Wrap log in saran wrap - repeat with remaining dough and filling. Place logs into the refrigerator to chill until very firm, at least 4 hours.

Preheat oven to 375 degrees.

Slice rolls into 1/4" thick pieces. Place rounds onto parchment-lined baking sheets. Place into the oven and bake until the edges are firm and the bottoms are lightly brown, about 9 to 13 minutes. Remove from the oven and allow to cool for 1 minute - carefully transfer cookies to a wire rack to cool completely.

Makes several dozen cookies.