Cherry Pinwheels Recipe - Cooking Index
Cherry Pinwheels Recipe - Cooking Index
| 1/2 cup | 118ml | 4% fat cream-style cottage cheese - (no subs |
| 1 cup | 62g / 2.2oz | All-purpose flour |
| 1 cup | 198g / 7oz | Butter - (no substitutions) |
| 1/2 cup | 31g / 1.1oz | Cherry preserves |
| 1 | Egg white | |
| Granulated sugar |
In a large mixing bowl, combine cottage cheese and flour. Cut in butter. Press dough together and flatten. Divide dough into quarters; wrap in plastic wrap. Refrigerate 4 hours or overnight.
On a well-floured surface, roll out 1 piece of dough into a rectangle about 1/16-inch thick. Dough will be sticky. Keep remaining dough refrigerated. With a sharp knife, cut rectangle into 2 1/2-inch squares.
Transfer squares to greased baking sheets.
Make 1-inch diagonal cuts from each corner toward the center of each square. Place 1/4 teaspoon jam in the center.
Fold every other tip to center over the jam to form a pinwheel. Refrigerate 10 minutes.
Lightly brush tops of dough with egg white; sprinkle with sugar.
Bake in a preheated 350F oven 12 to 15 minutes, or until golden brown. Let cool.
Makes about 3 dozen cookies.
Source:
Taste of Home
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