There were two obvious favorites resulting from the Christmas Cookie Baking Extravaganza of 2014 -- Cherry Pinwheels and Cherry Macaroon Brownies! I had to make two batches of each! Here are the winning recipes:
Place squares 2 inches apart on the parchment paper on the cookie sheet. Cut 1-inch slits from the corners toward the center of each square -- for this I used a knife. Spoon 1 teaspoon of cherry preserves into the center of each square. Fold every other tip (see image below) into the center of each square to form a pinwheel. Press dough gently in the middle to seal tips to filling.
Bake for 8 to 9 minutes or just until edges begin to brown. Cool on cookie sheet for 3 minutes, then transfer cookies to wire rack to cool. While each batch was baking I would cut another sheet of parchment paper and prepare the cookies on it, then swap out parchment paper when one batch was done. It went very smoothly! Having a slightly bigger kitchen would have been ideal, but we made it work! Luckily my smart boyfriend suggested we set up the traveling collapsable table for extra workspace! It worked out wonderfully.
To make the icing, in a small bowl stir together powdered sugar, 3 teaspoons -- I used more like 1/4 of a cup because the icing was too thick -- of milk and the almond extract. Drizzle cookies with icing and let stand until icing is set.
Makes 36 pinwheels -- unless you're me and all your pinwheels are different sizes! Then it makes about 50-60.