These Blueberry Cream Cheese Windmill Cookies are filled with a combination of sweetened cream cheese and blueberry preserves. They will make a great dessert for an afternoon tea party, Mother's Day, Easter, brunch, or summertime soiree.
You can even enjoy these pretty pinwheel cookies for breakfast with a cup of tea or coffee.
These pretty windmill cookies are easier to make than you would imagine.
You simply cut squares out of my favorite cut-out cookie dough, then make 4 cuts on the points of the square. Top them with some sweetened cream cheese and blueberry preserves, and fold in the points to shape them into windmills.
If you are not a fan of blueberry, you can use cherry, strawberry, peach, blackberry, or even apple preserves or fruit spread instead.
To make the cookies look even better, be sure to brush them with some egg white and sprinkle on some chopped almonds, or add a blueberry or almond slice to the center of each windmill.
RECIPE
- 2 cups all purpose flour (9 ounces)
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- ½ cup butter, softened slightly
- ¾ cups granulated sugar
- 1 large egg
- ¾ teaspoon pure vanilla extract
- ½ teaspoon almond extract
- 3 ounces cream cheese, softened
- 1 tablespoon granulated sugar
- ¼ teaspoon pure vanilla extract
- ⅓ cup blueberry preserves
- 1 egg white
- optional: 1-2 tablespoons sliced almonds or frozen blueberries
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Whisk the flour, salt, and baking powder together in a bowl, then set aside.
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Cream the butter and sugar until light and fluffy.
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Stir in the egg, vanilla, and almond extract.
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Add the flour mixture and stir just until combined.
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Divide the dough in half and place each half in a large zip-top bag.
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Flatten the dough in each bag into a large square.
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Cover and refrigerate for 1 hour.
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Preheat your oven to 350 degrees Fahrenheit.
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In a small bowl, beat the cream cheese, sugar and vanilla extract until smooth.
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Dust your counter top with flour.
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Take one piece of dough out of the zip-top bag and set it on the counter.
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Roll it out to about 1/16-inch thickness.
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Cut a 10-inch square out of the center of the dough.
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Then, cut that large square into 2 ½-inch squares.
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Place the squares of cookie dough on parchment paper-lined baking sheets about 2 inches apart.
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Make 1-inch cuts from each corner toward the center of the square. Leaving a small un-cut circle in the middle of each cookie.
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Brush egg white over each cookie dough square.
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Drop a ½ teaspoon of the cream cheese filling in the center of each cookie.
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Then, drop a ½ teaspoon of blueberry preserves over the cream cheese filling.
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Fold alternating points of the square cookie dough into the center over the filling forming a windmill.
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Brush egg white over the folded points.
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If desired, sprinkle some finely chopped sliced almonds over the cookies and press a whole sliced almond or a frozen blueberry in the center of each cookie.
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Bake one tray of cookies at a time for 10 to 12 minutes until the edges of the cookies turn golden brown.
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Allow the cookies to cool on the baking sheets for 10 minutes, then move them to a wire cooling rack and allow them to cool completely.
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Repeat this process with the second bag of cookie dough.
These cookies are best eaten the day they are baked. Store leftovers in an airtight container in the refrigerator for up to 5 days.
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The Partiologist says
Pinwheels and blueberries = Sunshine and I’m ready for Sun!!
Louise Jackson says
These cookies look delicious.