Blackberry Pinwheel Cookies

Prep time: 30 minutes            Rest Time: 1 hour            Cook Time: 30 minutes
Total time: 2 hours

Servings: 4 dozen cookies

Ingredients:

• 3 ½ c. All-Purpose Flour + extra for dusting
• 1 ½ tsp Baking Powder
• 2 Tbsp Powdered Sugar
• ¼ tsp Salt
• 1 tsp vanilla extract
• ½ c. Orange Juice
• 14 Tbsp Unsalted Butter, softened
• ¼ c. Vegetable Oil
• 1 Egg Yolk
• 1 jar Student-Made Blackberry Fruit Spread

Instructions:

1. Combine all the dry ingredients in a large bowl and whisk until incorporated.
2. Add the vanilla extract, orange juice, softened butter, vegetable oil, and egg yolk. Mix with a wooden spoon or your hands until a smooth dough forms.
3. Separate the dough into two equal pieces and set aside. On a lightly floured surface, roll out the dough, one at a time into a rectangle about 11 x 17 inches.
4. Spread half the blackberry fruit spread on the dough and gently roll the long edge in like a cinnamon roll. Repeat with the other half of the dough.
5. Place each roll on a baking sheet lined with parchment paper and let it rest for about an hour in the fridge.
6. Preheat the oven to 350°F. After the dough has cooled, use a serrated knife to cut into slices about ¼ in. thick and lay on a sheet tray.
7. Bake the cookies in the preheated oven for about 20 to 30 minutes or until golden brown around the edges.
8. Let the cookies cool and sprinkle with powdered sugar if desired. Enjoy!