Pinwheel Cookies
Recipe from Better Homes and Gardens

A little fancy folding and a dried fruit filling make this cookie a celebration standout.


Pinwheel Cookies

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Servings: Makes about 3/4 cup.
Prep Time: 30 mins
Total Time: 3 hrs 38 mins
Related Categories: Cookies, Low Calorie
 
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Ingredients
  • 1/3  cup
    butter, softened
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  • 1/3  cup
    shortening
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  • 3/4  cup
    granulated sugar
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  • 1 1/2  teaspoons
    baking powder
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  • 1/4  teaspoon
    salt
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  • 1 
    egg
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  • 2  tablespoons
    milk
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  • 1  teaspoon
    vanilla
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  • 2  cups
    all-purpose flour
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  •  
    Dried Fruit Filling (see below)
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  •  
    Flaked coconut (optional)
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Directions
1.
In a large mixing bowl, beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg, milk, and vanilla. Beat in the flour on low speed. Divide dough into fourths. Cover; chill about 3 hours or until dough is easy to handle.
2.
Preheat oven to 350 degrees F. On a lightly floured surface, roll a portion of the dough into a 10x5-inch rectangle. Using a fluted pastry wheel or a sharp knife, cut dough into eight 2 1/2-inch squares. Place squares 2 inches apart on ungreased cookie sheet.
3.
Cut 1-inch slits from each corner toward the center of each square. Spoon a level teaspoon of filling onto center of each square. Fold every other tip in corners to center of squares to form a pinwheel; press gently to seal. If desired, sprinkle tops with flaked coconut.
4.
Repeat with remaining dough, and filling. Bake in preheated oven for 8 to 10 minutes or until lightly browned. Transfer to a wire racks and let cookies cool. Makes 32 pinwheels.

Dried Fruit Filling
n a small mixing bowl, combine one-half of an 8-ounce package cream cheese or reduced-fat cream cheese (Neufchatel), softened, and 2 tablespoons sugar. Stir in 1/4 cup snipped dried fruit (apricots, cherries, cranberries, dates, figs, mango, papaya, pineapple, plums, or raisins). Makes about 3/4 cup.

To Store
Layer between waxed paper in an airtight container; cover. Store in refrigerator for up to 3 days or freeze for up to 3 months.
Nutrition information
Calories 103, Total Fat 7 g, Saturated Fat 3 g, Cholesterol 15 mg, Carbohydrate 13 g, Fiber 1 g, Protein 1 g. Percent Daily Values are based on a 2,000 calorie diet
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