Strawberry Pinwheels
recipe from Sarah at Short Stop
3 ounces cream cheese, softened
1 cup butter, softened
1/4 cup sugar
1 teaspoon vanilla
2 1/4 cups all-purpose flour
1/4 teaspoon salt
1/4 cup strawberry jam or preserves
1/2 chopped almonds, optional
In a large bowl, beat cream cheese, butter, sugar and vanilla. Gradually add flour and salt and beat on low speed until combined. Wrap dough in plastic wrap and refrigerate for 30 minutes.
Preheat oven to 350 degrees. Lightly grease cookie sheets. On a generously floured surface, roll dough to 1/4 inch thickness to make a large rectangle. Trim off edges to make perfect rectangular shape. Cut into 2-inch squares with pizza cutter, making as many rows as the rectangle will allow. (I made 6 rows across, 5 rows down).
On each square, cut from each corner to 1/4 inch from center. Spread with 1/4 teaspoon jam. Bring every other point to center and press together to form pinwheel. Sprinkle with almonds, if desired.
Bake 8-10 minutes or until edges are lightly browned. Remove from cookie sheet and place on cooling racks. Cool completely.
recipe from Sarah at Short Stop
3 ounces cream cheese, softened
1 cup butter, softened
1/4 cup sugar
1 teaspoon vanilla
2 1/4 cups all-purpose flour
1/4 teaspoon salt
1/4 cup strawberry jam or preserves
1/2 chopped almonds, optional
In a large bowl, beat cream cheese, butter, sugar and vanilla. Gradually add flour and salt and beat on low speed until combined. Wrap dough in plastic wrap and refrigerate for 30 minutes.
Preheat oven to 350 degrees. Lightly grease cookie sheets. On a generously floured surface, roll dough to 1/4 inch thickness to make a large rectangle. Trim off edges to make perfect rectangular shape. Cut into 2-inch squares with pizza cutter, making as many rows as the rectangle will allow. (I made 6 rows across, 5 rows down).
On each square, cut from each corner to 1/4 inch from center. Spread with 1/4 teaspoon jam. Bring every other point to center and press together to form pinwheel. Sprinkle with almonds, if desired.
Bake 8-10 minutes or until edges are lightly browned. Remove from cookie sheet and place on cooling racks. Cool completely.
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