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Prep Time: 0 Minutes Cook Time: 12 Minutes |
Ready In: 12 Minutes Servings: 30 |
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Imbolc is upon us. This is a tasty treat for the occasion. Time doesn't include fridge time. Ingredients:
with hand mixer, cream 1/2 cup butter |
3 ounces cream cheese |
1 cup sugar |
add |
1 egg, well beaten |
2 tablespoons buttermilk or yogurt |
1 cup flour, added slowly |
1/2 teaspoon baking powder |
1/2 teaspoon salt |
1 teaspoon vanilla extract, beating on low speed |
add, using a strong spoon 1 more cup of flour. |
divide dough in half, make into two 1/2 inch thick discs, wrap in |
plastic, and chill until firm, 1-2 hours. |
Directions:
1. For filling, soften 3 ounces cream cheese
2. With a strong spoon again, add 3/4 cup sweetened coconut
3. 1/3 cup white chocolate chips
4. 1/4 cup chopped macadamia nuts or almonds
5. *********************************************
6. Use parchment paper or grease 3 baking sheets.
7. On a lightly floured surface, roll one disc into an 8 by 13 inch
8. rectangle about 1/8 inch thick.
9. Using a pizza cutter, pastry wheel, or a plain old knife, cut into fifteen 2 1/2 inch squares, transfer to baking sheets, about 1 1/2 inch apart.
10. Place 1 teaspoon filling (flat not heaping) in center of each.
11. Cut 1 inch diagonals in from corners towards filling.
12. Fold every other corner in to centre end of opposite cut, over
13. filling, glue together with a drop of water if needed.
14. ******************************************************
15. For glaze, use 2 tablespoons milk.
16. Using a pastry brush, lightly dampen tops of pinwheels.
17. Sprinkle with granulated sugar and coloured sugar, red (lightly!!)
18. *********************************************************
19. Bake for about 12 minutes, until pastry is golden and puffed.
20. While first batch is baking, prepare second batch.
21. Cool on baking sheets for 5 minutes before transferring the finished cookies to rack to cool.
22. Bake second batch. Makes 30 cookies
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