Pinwheel Cookies
"These were my favorite cookies growing up. I always requested my mother make them for my birthday. They look gorgeous - the mere sight of them filled me with excitement. Their other main appeal is that the dough tastes pastry-like. It's very delicious and I've never had another cookie that tastes anything like it."
photo by helen.terry
- Ready In:
- 9mins
- Ingredients:
- 8
- Yields:
-
30 Cookies
- Serves:
- 30
ingredients
- 3⁄4 cup margarine or 3/4 cup butter, softened
- 8 ounces cream cheese, softened
- 1 egg, separated
- 2 cups flour
- 1 tablespoon baking powder
- 30 wooden sticks
- candy sprinkles (I like having at least 2 different colors)
- 30 M&M's
directions
- In a large bowl, beat margarine, cream cheese, and egg yolk until smooth.
- Stir in flour and baking powder and mix until a stiff dough forms.
- Cover with plastic wrap and refrigerate for one hour.
- Preheat oven to 350 degrees Fahrenheit.
- Lightly beat egg white and set aside.
- On lightly floured surface, roll dough (half at a time) into 15x9-inch rectangle.
- Cut dough into 3-inch squares. Place 3 inches apart on ungreased cookie sheets.
- Brush the dough with egg white.
- Lightly press about 1.5 inches of wooden stick into the bottom center of each dough square.
- Cut diagonally through dough from each corner to within a half inch of the center of each square.
- Sprinkle sprinkles onto the dough. (I like making each pinwheel have two alternating colors).
- Fold alternate points of the sections of the square to the center to form the windmill, overlapping and pinching gently to seal in center.
- Press one M&M in the center of each windmill.
- Bake at 350 degrees F for 9-12 minutes or til set.
- Using spatula, immediately remove from cookie sheets.
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Reviews
-
This is Sonatina (I need to work with IT to get back into my old account) - I just wanted to come by and say that it looks like that I must've left off sugar from the ingredients. I don't have the original recipe, but I believe 1 cup of powdered sugar should be added along with the flour in step 2. I also realized while making this recently why it's important to roll out the dough in batches - in order to keep the remaining dough in the fridge! As it gets warm, it's harder to work with. I also noted that my cookies were a bit cakey this time, so you may consider using less flour or more butter or possibly even just less baking powder, in order to get a flatter cookie. -
RECIPE SUBMITTED BY
Hello! My name is Helen. I got into cooking when I was about 16. My mother was going to college (for some silly reason she didn't think she was smart enough when she was my age... but she made really good grades and I'm proud of her. Now she's an RN! :)) and my father wasn't interested in cooking but still needed his dinner. My parents actually paid me to cook dinner during the weekdays. I absolutely loved the experience. My mother, while an excellent cook in my opinion, tended to make the same dishes over and over. Not all together a bad thing, but I had a lot of fun making and trying new recipes. It was all so different and intriguing. My mother had a lot of good cookbooks that had previously never received much attention. I stayed up late at night flipping through them, too excited to sleep. What was especially exciting was that no matter what recipe I wanted to make, I would put it on the shopping list and my mother and I would get the ingredients on Saturday, the grocery shopping day. So at night I would look at all the pictures in the books and think about how they were soon to be my own creations and how I couldn't wait to try them. I was very much into foreign language and culture at the time and so I especially loved trying foreign foods, and found Asian to be my favorite.
