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Cherry Cheese Windmills

 Cherry Cheese Windmills
"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."
32 ServingsPrep: 25 min. + chilling Bake: 10 min./batch + cooling


  • 1/3 cup butter, softened
  • 1/3 cup shortening
  • 3/4 cup sugar
  • 1 egg
  • 1 tablespoon milk
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 2 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 package (3 ounces) cream cheese, softened
  • 1/4 cup sugar
  • 1/4 teaspoon McCormick® Pure Almond Extract
  • 1/2 cup finely chopped maraschino cherries
  • 1/4 cup sliced almonds, toasted and chopped


  • In a large 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 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 of 2

Cherry Cheese Windmills (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 cookie equals 126 calories, 6 g fat (3 g saturated fat), 16 mg cholesterol, 73 mg sodium, 15 g carbohydrate, trace fiber, 1 g protein.