SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Spice Windmills

Makes: 32 servings
Prep 45 mins Bake 350°F 8 mins to 10 mins Chill 4 hrs  or freeze 1 hour
Spice Windmills
  • 1/3  cup  butter
  • 1/3  cup  shortening
  • 3/4  cup  packed brown sugar
  • 1  teaspoon  baking powder
  • 3/4  teaspoon  pumpkin pie spice
  • 1/4  teaspoon  baking soda
  • 1/4  teaspoon  salt
  • 1  egg
  • 2  teaspoons  vanilla
  • 2  cups  all-purpose flour
  • 1 3  ounce package  cream cheese, softened
  • 1/4  cup  packed brown sugar
  • 1  teaspoon  all-purpose flour
  • 1/2  teaspoon  vanilla
  • 3/4  cup  salted dry roasted sunflower kernels
  • 1  tablespoon  granulated sugar
  • 1/2  teaspoon  ground cinnamon
  •  Salted dry roasted sunflower kernels

1. In a large bowl, combine butter and shortening. Beat with an electric mixer on medium to high speed for 30 seconds. Add the 3/4 cup brown sugar, the baking powder, pumpkin pie spice, baking soda, and salt. Beat until combined, scraping side of bowl occasionally. Beat in egg and the 2 teaspoons vanilla until combined. Beat in as much of the 2 cups flour as you can with the mixer. If necessary, use a wooden spoon to stir in remainder of the 2 cups flour. Divide dough in half. Cover and chill about 4 hours or freeze about 1 hour or until easy to handle.

2. Meanwhile, in a medium bowl, combine cream cheese, the 1/4 cup brown sugar, the 1 teaspoon flour, and the 1/2 teaspoon vanilla. Beat on medium speed until smooth. Stir in the 3/4 cup sunflower kernels.

3. Preheat oven to 350 degrees F. Lightly grease a cookie sheet; set aside. On a lightly floured surface, roll dough, one portion at a time, into a 10-inch square. Using a pastry wheel, cut each dough square into sixteen 2-1/2-inch squares. Place dough squares 2 inches apart on prepared cookie sheet. Make 1-inch-long slits from each corner toward the center of each square.

4. Spoon about 1 teaspoon of the cream cheese mixture onto the center of each dough square. Bring alternating corners of dough up over filling to the center to form a windmill; lightly press to seal.

5. In a small bowl, combine granulated sugar and cinnamon; sprinkle lightly over cookies. Press additional sunflower kernels in centers of cookies. Bake in preheated oven for 8 to 10 minutes or until edges are lightly browned. Transfer cookies to a wire rack; let cool. Makes 32 cookies.

From the Test KitchenTo Store:
  • Place cookies in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days.

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe