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RecipesPrintE-mail

Cherry Jewel Pinwheels



Cherry Jewel Pinwheels
These stunning cookies will take center stage on any holiday cookie platter.
Ingredients:
Cookies
1   cup (250 mL) plus 2 tbsp (30 mL) all-purpose flour
1/4   tsp (1 mL) baking soda
6   tbsp (90 mL) butter, softened
4   oz (125 g) cream cheese, softened
1/2   cup (125 mL) powdered sugar
1   tsp (5 mL) Double-Strength Vanilla
Filling and Topping
2   oz (60 g) cream cheese, softened
1   tbsp (15 mL) powdered sugar
1/4   tsp (1 mL) Double-Strength Vanilla
1/4   cup (50 mL) cherry pastry filling
   Additional powdered sugar (optional)
Directions:
  1. Combine flour and baking soda in Classic Batter Bowl; mix well. Combine butter, cream cheese and powdered sugar in Stainless (4-qt./4-L) Mixing Bowl. Beat on medium-high speed of electric hand mixer until creamy. Add vanilla; beat until light and fluffy. Gradually add flour mixture; mix on low speed just until mixture forms into a dough. Divide dough in half and form into squares; wrap each square individually in plastic wrap and refrigerate 60-90 minutes or until firm. Meanwhile, for filling, combine cream cheese, powdered sugar and vanilla in Small Batter Bowl; mix until smooth
  2. Preheat oven to 350°F (180°C). Generously flour Pastry Mat. Remove one dough square from refrigerator and place on mat. Generously flour top of dough. Working quickly, roll dough into a 10-in. (25-cm) square with Baker's Roller®. Trim sides of square with Pastry Cutter fitted with fluted wheel. Cut dough evenly into nine squares (three rows of three each); carefully transfer squares to ungreased Cookie Sheet using Mini-Serving Spatula, spacing 1 in. (2.5 cm) apart. Cut slits from corners to center of each square, leaving a 3/4-in. (2-cm) space of uncut dough in the center.
  3. Place 1/2 tsp (2 mL) of cream cheese filling in centers of squares. Fold up every other tip to center, pressing gently; spoon 1/2 tsp (2 mL) pastry filling onto center of each square. Bake 10-13 minutes or until edges are light golden brown. Immediately and carefully transfer cookies to Stackable Cooling Rack; cool completely. Meanwhile, prepare second batch of cookies as directed above, transferring dough squares to a piece of Parchment Paper. Place parchment and cookies on Cookie Sheet and bake as directed above. Sprinkle cookies with powdered sugar, if desired.

Yield: 1 1/2 dozen cookies

Nutrients per serving: (1 cookie): Calories 120, Total Fat 7 g, Saturated Fat 4.5 g, Cholesterol 20 mg, Carbohydrate 12 g, Protein 2 g, Sodium 75 mg, Fiber 0 g

U.S. Diabetic exchanges per serving: 1 starch, 1 fat (1 carb)

Cook's Tips: On the Cookie Sheet, cut slits from each corner to the center of each dough square with the Pastry Cutter. Place cream cheese filling in the center. Fold up every other corner to the center of each square.

This recipe can easily be doubled.

Any flavor of pastry filling can be substituted for the cherry.

The Rectangle Stone can be substituted for the Cookie Sheet, if desired.