Holding myself to making these this year, by gosh and
by golly, I'm going to do it finally.
Thanks to an addiction to nifty kitchen gadgets and the
temptation of such wonderful kitchen supply stores as
http://www.fantes.com I hope to start a new tradition in
our family.
While it must be said that one does not need such
a gadget to make these cookies, it makes things easier and
is a lot of fun. The plastic pinwheel cutter in the photo is a toy
I hope to have a lot of fun with.
The recipe is thanks to Sarah Lukaszeiwcz of New York, as
featured in the Taste of Home's Cookies and Candies cookbook.
Thanks, Sarah!
PINEAPPLE STAR COOKIES
Pinwheels:
1 cup butter
1 package cream cheese (8 oz) softened
2 cups all-purpose flour
Filling:
3/4 cup sugar
4 1/2 tsp all-purpose flour
1 can (8 oz) crushed pineapple, drained
Frosting:
1 cup confectioner's (powdered) sugar
2 Tbl melted butter
2 Tbl milk
1/2 tsp vanilla extract
1/2 cup chopped walnuts
Cream butter and creamed cheese. Add flour and mix well.
Cover & refrigerate for two hours, or until easy to handle.
Meanwhile, in a saucepan, combine sugar, flour and pineapple.
Cook over low heat until mixture is thickened, stirring frequently.
Cover & refrigerate.
Divide dough in half. On lightly floured surface (KM's tip, use half
flour, half powdered sugar) roll out each portion to 1/8" thickness.
Cut into 3" squares or use pinwheel cookie cutter. To form a star
by hand without a cutter, cut by making a 1 1/4" cut from each corner
towards the center. Do not cut all the way through to the center.
Place 1/4 tsp. of the filling in the center of each cookie.
Fold every other point towards the center, overlapping the pieces, pressing
lightly to seal.
Bake 375° for 8-10 minutes or until set. Remove to wire racks to cool.
For the frosting, combine ingredients as listed above, mix until smooth.
Drizzle over cookies, sprinkle with walnuts.
Yield: 5 dozen.
My apologies for the crummy picture.
