Cookie dough: 1 1/4 c Flour
1/3 c Sugar
14 ts Baking powder
1/8 ts Salt
1/2 c Butter plus
2 tb Butter, cold; cut in pieces
1 Egg yolk
1 ts Vanilla
Filling: 1 tb Butter; softened
1/4 c Sugar
1/4 ts Allspice; ground
1/8 ts Nutmeg; ground
3/4 c Hazelnuts (filberts)
Toasted-ground DESCRIPTION: Definitely a grown-up version of the classic pinwheel cookie, these sport a spiced hazelnut filling. Combine flour, sugar, baking powder and salt in food processor. Add butter chunks and process until resembles coarse meal. In a bowl, lightly beat egg and vanilla to combine, then add to food processor, pulsing just until blended. Gather dough into a ball, wrap in plastic and set aside at room temp for 30 minutes. Combine all filling ingredients EXCEPT BUTTER and set aside. Roll dough on lightly floured surface into an 18- x 6- by 1/8-inch thick rectangle. Turn so long side faces you. Gently spread 1 tb softened butter evenly on rectangle. Sprinkle nut/spice mixture over dough, covering all but 1/2 inch along the far, long edge. Use a rolling pin to lightly press nuts into dough. Beginning with side closest to you, roll dough TIGHTLY, jellyroll fashion. Pinch seam to seal. Wrap tightly in plastic wrap and refrigerate 3 hours. Preheat ovent o 350. Grease 3-4 large baking sheets. Use a sharp knife to cut roll into 3/8-inch slices. Arrange 1 inch apart on baking sheets. Bake 9-13 minutes or until barely golden on the top and golden brown ont he bottom. Remove to racks to cool. Store airtight at room temp 1 week, freeze up to three months. From “The Joy of Cookies,” —–