We are introduced, at an early age, to the sweet wondernous of a cookie. From teething cookies to soothe the swollen aching gums of incoming incisors, onto animal crackers purchased in rectangular-shaped boxes bearing a string handle for easy toting by little fingers. Deciding which part of the animal should be eaten first-the trunk of the elephant or the tail of a lion-depended on how hungry one was. Savor each and every one or simply gobble them down as fast as possible.

My next cookie memory would be the ever famous, possibly all-time favorite, the chocolate chip cookie. There is nothing better than to bite into a round circle of baked dough sprinkled with gooey melt-in-your-mouth chocolate. A chocolate chip cookie can dry tears, heal broken hearts, mend scraped knees and elbows and solve sibling arguments. Most of the problems in the world could likely be solved by a properly baked, right out of the oven, chocolate chip cookie. The power of a cookie is underestimated.

I will attempt in the next 365 days to prepare and comment on a year’s worth of different cookies-one for each day. My goal is to share with others my extreme love of cookies-baking them and especially eating them! Feel free to send me your favorite recipe, your earliest cookie memories, or how cookies may have influenced your life. Cookies Rule!

Tuesday, July 6, 2010

Cookie Recipe #185 - Tropical Pinwheels

This cookie tastes like a pastry with its cream cheese and coconut middle but flaky outside.

Ingredients: 1/3 cup butter, softened, 1/3 cup shortening, 3/4 cup granulated sugar, 1 1/2 teaspoons baking powder, 1/4 teaspoon salt, 1 egg, 4 teaspoons milk, 1 teaspoon vanilla, 2 cups all-purpose flour, 3 ounces cream cheese, softened, 2 tablespoons granulated sugar, 1/4 cup coconut, 1/4 cup finely chopped macadamia nuts or almonds, colored decorating sugar or raw sugar (optional), 3/4 cup sifted powdered sugar, 1 tablespoon pineapple juice.

Instructions: In a large mixing bowl beat butter and shortening. Add the 3/4 cup granulated sugar, baking powder, and salt; beat until combined. Mix in egg, milk and vanilla until combined. Beat in flour until thoroughly incorporated. Divide dough in half, cover and refrigerate about 3 hours or until easy to handle (one hour worked for me).

Meanwhile, for filling, in a small bowl combine the cream cheese and the 2 tablespoons granulated sugar; add in coconut. Set filling aside.

Preheat oven to 375 degrees.

On a lightly floured surface, roll half of the dough at a time into a 10-inch square. Using a fluted pastry wheel or a sharp knife, cut square into sixteen 2 1/2-inch squares. Place 2 inches apart on ungreased baking sheets. Cut 1-inch slits from each corner toward the center of each square. Spoon a level teaspoon of the filling in each center. Fold every other tip to center to form a pinwheel, pressing lightly to seal the tips. Carefully sprinkle some of the chopped nuts onto the center of each pinwheel; press nuts lightly into the dough. If desired, sprinkle with decorating or raw sugar.

Bake in preheated 375 degree oven 8-10 minutes or until edges are lightly browned. Cool on baking sheet for one minute before transferring to wire racks to cool. If desired, drizzle with Tropical Icing; let dry.

Tropical Icing: In a small bowl stir together 3/4 cup sifted powdered sugar and enough pineapple juice (about 1 tablespoon) to make drizzling consistency.

"Better Homes and Gardens Biggest Book of Cookies", Meredith Corporation, Des Moines, IA, 2003.

Cookies Rule!!!

No comments:

Post a Comment