Cherry Cheese Windmills
Taste of Home
"These pretty cookies look fancy, but they are really not much work," assures Helen McGibbon from Downers Grove, Illinois. "They're perfect for any occasion."
SERVINGS: 32
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 25 min. + chilling Bake: 10 min./batch + cooling
Ingredients:
- 1/3 cup butter, softened
- 1/3 cup shortening
- 3/4 cup sugar
- 1 egg
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1-1/2 teaspoons baking powder
- 1/4 teaspoon salt
- FILLING:
- 1 package (3 ounces) cream cheese, softened
- 1/4 cup sugar
- 1/4 teaspoon almond extract
- 1/2 cup finely chopped maraschino cherries
- 1/4 cup sliced almonds, toasted and chopped
Directions:
In a large mixing bowl, cream the butter, shortening and sugar until light and fluffy. Beat in the egg, milk and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Divide dough in half. Cover and refrigerate for 3 hours or until easy to handle.
In a small mixing bowl, beat cream cheese, sugar and extract until smooth. Fold in cherries. On a floured surface, roll each portion of dough into a 10-in. square. With a sharp knife or pastry wheel, cut into 2-1/2-in. squares. Place 2 in. apart on ungreased baking sheets. Make 1-in. cuts from each corner toward the center of the dough.
Drop teaspoonfuls of filling in the center of each square; sprinkle with almonds. Fold alternating points to the center to form a windmill; moisten points with water and pinch gently at center to seal. Bake at 350° for 8-10 minutes or until set. Cool on wire racks. Yield: 32 cookies.