This cookie dough is sturdy enough to withstand cutting and shaping, yet it remains rich and tasty. Serve these beauties at your next party.
On a lightly floured surface, roll out each half of chilled dough to a 10-inch square (trim to exact dimensions). With a plain or fluted pastry wheel, cut each into sixteen 2 1/2-inch squares.
Transfer the squares to ungreased baking sheets. Use a sharp knife to cut 1-inch slits from each corner to the center. If needed, dip the knife blade in flour to keep the dough from sticking to it.
Place 1/2 teaspoon of the preserves in the center of each cookie. Fold over every other tip to the center to form the pinwheel. The dough will stick to the preserves. Sprinkle with chopped nuts.