- In a large mixing bowl, beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg, milk, and vanilla. Beat in the flour on low speed. Divide dough into fourths. Cover; chill about 3 hours or until dough is easy to handle.
- Preheat oven to 350 degrees F. On a lightly floured surface, roll a portion of the dough into a 10x5-inch rectangle. Using a fluted pastry wheel or a sharp knife, cut dough into eight 2-1/2-inch squares. Place squares 2 inches apart on ungreased cookie sheet.
- Cut 1-inch slits from each corner toward the center of each square. Spoon a level teaspoon of filling onto center of each square. Fold every other tip in corners to center of squares to form a pinwheel; press gently to seal. If desired, sprinkle tops with flaked coconut.
- Repeat with remaining dough, and filling. Bake in preheated oven for 8 to 10 minutes or until lightly browned. Transfer to a wire racks and let cookies cool. Makes 32 pinwheels.
From the Test Kitchen
Layer between waxed paper in an airtight container; cover. Store in refrigerator for up to 3 days or freeze for up to 3 months.
Dried Fruit Filling
- In a small mixing bowl, combine cream cheese and sugar. Stir in dried fruit. Makes about 3/4 cup.
Nutrition Facts (Pinwheel Cookies)
- Per serving:
- 103 kcal ,
- 7 g fat
- (3 g sat. fat ,
- 15 mg chol. ,
- 13 g carb. ,
- 1 g fiber ,
- 1 g pro.