These pretty cookies look fancy, but they are really not much work. They're perfect for any occasion. —Helen McGibbon, Downers Grove, Illinois
Cherry Cheese Windmills
Cherry Cheese Windmills
Prep Time
25 min
Cook Time
10 min
Yield
about 2-1/2 dozen
Ingredients
- 1/3 cup butter, softened
- 1/3 cup shortening
- 3/4 cup sugar
- 1 large egg, room temperature
- 1 tablespoon 2% milk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1-1/2 teaspoons baking powder
- 1/4 teaspoon salt
- FILLING:
- 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 bowl, cream the butter, shortening and sugar until light and fluffy, 5-7 minutes. Beat in the egg, milk and vanilla. In another bowl, 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 2-1/2-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. Move to wire racks to cool completely.
Nutrition Facts
1 cookie: 126 calories, 6g fat (3g saturated fat), 16mg cholesterol, 73mg sodium, 15g carbohydrate (8g sugars, 0 fiber), 1g protein.
Loading Popular in the Community
Loading Reviews
