Cherry Cheese Windmills Recipe

5 1
Cherry Cheese Windmills Recipe
Cherry Cheese Windmills Recipe photo by Taste of Home
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Cherry Cheese Windmills Recipe

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5 1
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These pretty cookies look fancy, but they are really not much work. They're perfect for any occasion. —Helen McGibbon, Downers Grove, Illinois
MAKES:
32 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 10 min./batch + cooling
MAKES:
32 servings
TOTAL 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 large egg
  • 1 tablespoon 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. 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 2-1/2-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: about 2-1/2 dozen.
Originally published as Cherry Cheese Windmills in Taste of Home June/July 2003, p52

Nutritional Facts

1 each: 126 calories, 6g fat (3g saturated fat), 16mg cholesterol, 73mg sodium, 15g carbohydrate (8g sugars, 0 fiber), 1g protein.

  • 1/3 cup butter, softened
  • 1/3 cup shortening
  • 3/4 cup sugar
  • 1 large egg
  • 1 tablespoon 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
  1. 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.
  2. 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.
  3. 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: about 2-1/2 dozen.
Originally published as Cherry Cheese Windmills in Taste of Home June/July 2003, p52

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