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.