- 1/2 cup (1 stick) unsalted butter, softened
- 1 package (8 ounces) cream cheese, softened
- 3 cups all-purpose flour
- 1/4 teaspoon salt
- Powdered sugar
- 1/2 cup seedless raspberry jam
Preheat oven to 350°F. Grease cookie sheets.
Beat butter and cream cheese in large bowl with electric mixer at medium speed 2 minutes or until well blended. Combine flour and salt in small bowl. Gradually add to cream cheese mixture, beating until well blended. Divide dough in half; shape each half into rectangle. Wrap dough in plastic wrap; refrigerate at least 30 minutes.
Dust clean work surface with powdered sugar; roll out 1 dough piece into 15-inch square. Trim and cut into 3-inch squares. Slice squares from each corner. Fold half of each corner towards center. Place on prepared cookie sheets. Repeat with remaining dough.
Bake 20 to 25 minutes. Remove from oven; spoon 1/2 teaspoon jam onto each cookie center. Bake 5 to 10 minutes or until golden brown. Remove to wire racks; cool completely. Dust with powdered sugar, if desired.
Variation. If you love cinnamon, sugar, and nuts, use instead of the jam. Just spoon onto cookie centers before forming the pinwheel, and make sure the nuts are finely chopped.
Yield: 4 dozen cookies.
Nutrition Facts Per Serving:
Calories: 85, Carbohydrates: 8 g, Protein: 1 g, Fat: 6 g, Saturated Fat: 3 g, Cholesterol: 15 mg, Sodium: 27 mg, Fiber: 1 g
Exchanges per serving: 1/2 bread/starch, 1 fat.
Copyright Diabetic Cooking.