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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 32 |
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These pretty cookies look fancy, but they are really not much work, assures Helen McGibbon from Downers Grove, Illinois. They're perfect for any occasion. Ingredients:
1/3 cup butter, softened |
1/3 cup shortening |
3/4 cup sugar |
1 egg |
1 tablespoon milk |
1 teaspoon vanilla extract |
2 cups king arthur unbleached all-purpose flour |
1-1/2 teaspoons baking powder |
1/4 teaspoon salt |
filling: |
1 package (3 ounces) cream cheese, softened |
1/4 cup sugar |
1/4 teaspoon almond extract |
1/2 cup finely chopped maraschino cherries |
1/4 cup sliced almonds, toasted and chopped |
Directions:
1. In a large bowl, cream the butter, shortening and sugar until light and fluffy. Beat in the egg, milk and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Divide dough in half. Cover and refrigerate for 3 hours or until easy to handle.
2. In a small bowl, beat cream cheese, sugar and extract until smooth. Fold in cherries. On a floured surface, roll each portion of dough into a 10-in. square. With a sharp knife or pastry wheel, cut into 2-1/2-in. squares. Place 2 in. apart on ungreased baking sheets. Make 1-in. cuts from each corner toward the center of the dough.
3. Drop teaspoonfuls of filling in the center of each square; sprinkle with almonds. Fold alternating points to the center to form a windmill; moisten points with water and pinch gently at center to seal. Bake at 350° for 8-10 minutes or until set. Cool on wire racks. Yield: 32 cookies.
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