I don’t eat cookies often, you know all that sugar and stuff but when I get the cravings, I’m on a roll for few days… hence my second cookie recipe in three days. Well “enough with chocolate chip cookies already” I said to myself and immediately realized it was time to move away from old and try something new.
Start with equal parts of butter and cream cheese.
Throw butter and cream cheese in the bowl of your mixer and give it a swirl. After a couple of minutes add the sugar and baking powder and mix again for a couple of minutes. Add the egg and vanilla and keep mixing. At this point you can start adding flour gradually and mix until everything is well incorporated.
Divide the dough in half, wrap each part in some plastic and chill for 3 hours… the dough not you. :P
Chop your pistachios as big as you want them, or you can use any other nuts that you might like.
After 3 hours take out one piece of dough and roll it out into a 10 inch (25cm) square. Using a knife or a pastry wheel thingy, cut the dough into 16 little squares.
Place the squares on an ungreased baking sheet. Using the pastry wheel or a knife cut 1 inch (2.5cm) slits from each corner to center. Fold every other tip to the center to form a pinwheel.
Drop ½ teaspoon of the seedless raspberry jam in the center of each pinwheel and sprinkle some pistachios over the jam.
Bake at 350° F / 175° C for 8 to 10 minutes or until is lightly browned. Cool on a wire rack for a few minutes then sprinkle some powdered sugar if you want.
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Ingredients
- ¼ cup Pistachios or Almonds
- â…“ cup Raspberries, Strawberries or Apricot Jam
- 2 cups Flour, all purpose
- 1 tsp Vanilla Extract
- 1 Eggs
- 1 tsp Baking Powder
- 5oz (140g) Sugar
- 3oz (85g) Cream Cheese, softened
- 3oz (85g) Butter, softened
Preparation Instructions
- Mix butter and cream cheese for few minutes
- Add sugar and baking powder and continue mixing.
- Add the egg and vanilla and keep mixing. At this point you can start adding flour gradually and mix until everything is well incorporated. When done, wrap in plastic and chill for 3 hours.
- After 3 hours take out one piece of dough at a time and roll it into a 10 inch (25cm) square. Using a knife or a pastry wheel thingy, cut the dough into 16 little squares.
- Place the squares on an ungreased baking sheet. Using the pastry wheel or a knife cut 1 inch (2.5cm) slits from each corner to center. Fold every other tip to the center to form a pinwheel.
- Drop ½ teaspoon of the seedless raspberry jam (or any other jam you want) in the center of each pinwheel and sprinkle some pistachios over it.
- Bake at 350° F / 175° C for 8 to 10 minutes or until is lightly browned. Cool on a wire rack for a few minutes then sprinkle some powdered sugar if you want.
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