Instructions: MAKES 24 COOKIES OVO-LACTO

Fanciful pinwheel-shaped cookies with fruit-filled centers look complicated, but are quite simple to make. Use several different fillings for a varied selection.

Preheat oven to 350 degrees.

Divide dough in half. Rewrap one half and refrigerate. Put remaining dough between two sheets of wax paper and flatten slightly. Roll from center outward until dough is 1/4-inch thick. Remove top sheet of wax paper and reserve. Cut dough into 2 1/2-inch squares. Carefully lift wax paper and gently flip cookie squares, one at a time, onto hand or small spatula and peel off paper.

Transfer to ungreased cookie sheets, placing 2 inches apart. Re-roll any scraps between same two pieces of wax paper until all dough is used. Repeat with remaining dough.

Cut two opposite corners of each square diagonally (about 1 inch) toward center, do not cut through center. Make indentation with thumb in center of square. Spoon 1 teaspoon preserves or prune filling into indentation. Lift other two corners of dough and fold inward to center to make pinwheel. Bake until golden but not browned, about 10 minutes. Remove from oven. Let cookies rest on sheets 5 minutes, then remove to wire racks to cool completely. (Store cookies in an airtight container at cool room temperature up to 3 days.)

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