These pretty cookies look fancy, but they’re really not much work. They’re perfect for any occasion throughout the year.
—HELEN MCGIBBON DOWNERS GROVE, IL
PREP: 25 MIN. + CHILLING • BAKE: 10 MIN./BATCH + COOLING • MAKES: 32 COOKIES
1/3 cup butter, softened
1/3 cup shortening
3/4 cup sugar
1 large egg
1 tablespoon milk
1 teaspoon vanilla extract
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
FILLING
3 ounces cream cheese, softened
1/4 cup sugar
1/4 teaspoon almond extract
1/2 cup finely chopped maraschino cherries
1/4 cup sliced almonds, toasted and chopped
1. In a large bowl, cream the butter, shortening and sugar until light and fluffy. Beat in the egg, milk and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Divide dough in half. Cover and refrigerate for 3 hours or until easy to handle.
2. In a small bowl, beat cream cheese, sugar and extract until smooth. Fold in cherries. On a floured surface, roll each portion of dough into a 10-in. square. With a sharp knife or pastry wheel, cut into 2 1/2-in. squares. Place 2 in. apart on ungreased baking sheets. Make 1-in. cuts from each corner toward the center of the dough.
3. Drop teaspoonfuls of filling in the center of each square; sprinkle with almonds. Fold alternating points to the center to form a windmill; moisten points with water and pinch gently at center to seal. Bake at 350° for 8-10 minutes or until set. Cool on wire racks.