Blackberry Pinwheels

In a large bowl, beat butter with an electric mixer for 30 seconds. Add the brown sugar and beat until combined. Add flour and mix until it resembles coarse cornmeal. Beat in sour cream until mixture is moistened and begins to cling (add more sour cream as needed). Gather the dough into a ball and divide into 3 equal portions.

On a floured surface, roll out one dough portion into a 9×9-inch square. Spread 2-3 tablespoons of the blackberry jam evenly onto the dough, then sprinkle with 1/3 of the pecans and 1/3 of the cranberries. Roll up the dough jelly roll style and pinch together the edges to seal. Wrap the roll in plastic wrap and refrigerate for at least 2 hours. You want the rolls to be firm enough to slice. Repeat this process with the remaining sections of dough and filling ingredients.

Preheat oven to 400 degrees F. Spray a baking sheet with cooking spray, or line with parchment paper or baking mats. Using a serrated knife, cut the rolls into 1/2-inch slices. Place the slices 1 inch apart on prepared sheets.

Bake for 12 minutes, or until tops are lightly browned. Transfer cookies to a wire rack to cool.

You can vary the ingredients to suit your taste: use any nut you like, or try dried currants or cherries. Enjoy!