Cherry Pinwheel Cookies

• 3/4 cup butter, softened
• 1 cup sugar
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 2 teaspoons cherry extract or cherry brandy
• Red paste food coloring
• 1/4 cup ground almonds
• Coarse sugar

1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Refrigerate, covered, 1 hour.
2. Divide dough in half. Add cherry extract to 1 half and tint red. Knead almonds into remaining half. Wrap each half; refrigerate at least 3 hours or until firm enough to roll.
3. On a
4. , roll each portion between 2 sheets of waxed paper into a 15x8-in. rectangle. Refrigerate 30 minutes.
5. Remove waxed paper. Place almond rectangle on top of cherry rectangle. Roll up tightly jelly-roll style, starting with a long side. Roll in coarse sugar; wrap securely. Refrigerate 2 hours or until firm.
6. Preheat oven to 375u0b0. Unwrap and cut dough crosswise into 1/4-in. slices. Place 2 in. apart on greased
7. . Bake 10-12 minutes or until set. Remove from pans to wire racks to cool completely. Store in airtight containers.

butter, sugar, egg, vanilla, flour, baking powder, salt, cherry, red paste food coloring, ground almonds, sugar

Taken from www.tasteofhome.com/recipes/cherry-pinwheel-cookies/ (may not work)