sooooo i totally meant to post this latest version of martha’s cookie madness last week and then before i knew it, it was this week.
see here’s the thing i’ve noticed. the older i get the more time flies. for serious. i used to HATE it when people would say time flies. but for reals it totally does. i feel like now when i go to bed, i wake up a week later. like seriously… how is it august already?!? i’m totally boggled by this fact.
these cookies. well honestly, i don’t have much to say about them because i don’t eat half of what’s in them therefore i don’t eat the final product. i also didn’t have too much feedback from the coworkers about them. they did disappear in about a day but there was only like 15 or so of them. martha says the recipe makes several dozen but clearly she wasn’t quite sure how to count. also, mine didn’t turn out quite so pretty. look she said to use a fancy square cookie cutter and fluted pastry wheel so i had to wing it. i will say that the dough was pretty tasty.
coconut cream cheese pinwheels
- 2 c flour, plus some to roll the dough out
- 2/3 c + 3 tbs sugar
- 1/2 tsp baking powder
- 1/2 c (1 stick) unsalted butter, room temp
- 6 oz room temp cream cheese, divided
- 2 large eggs – 1 room temp, 1 lightly beaten
- 1 tsp vanilla
- 1 c unsweetened shredded coconut
- 1/4 c white chocolate chips
- raspberry or strawberry jam
- sanding sugar
- whisk together flour, 2/3 c sugar, and baking powder in a bowl; set aside. beat together butter and 3 oz room temp cream cheese until fluffy. mix in room temp egg and vanilla. reduce speed and add in the flour mixture until just combined. divide dough in half and shape into disks. wrap each disk in plastic wrap and refrigerate until fire.
- preheat oven to 350F. line baking sheets with parchment paper or a silpat.
- beat together remaining cream cheese and sugar together until fluffy. fold in coconut and white chocolate chips.
- remove one dough disk from the fridge and roll 1/8″ thick on a lightly floured surface. using a fluted cookie cutter, cut into 2 1/2″ squares. transfer to prepared baking sheets spacing 1 1/2″ apart. refrigerate 15 min. repeat with other disk.
- place 1 tsp filling in the center of each square and use a fluted pastry wheel to cut 1″ slits diagonally from each corner. fold every other corner toward the filling to form the pinwheel. press lightly to seal. use your finger to make a well in the top of the center.
- use a pastry brush to lightly brush the tops of the pinwheels with beaten egg. sprinkle with sanding sugar. bake 6 min. remove and use the handle of a wooden spoon or your finger to make the well a little deeper. fill each well with about 1/2 tsp jam. return to the oven and bake until edges are golden and cookies are slightly puffed, about 6 more min. transfer to a wire rack and let cookies cool 5 min on the pan. transfer cookies to the wire rack and let cool completely.
i imagine that if you like coconut and cream cheese, you’ll like these. i don’t happen to like either. i know. i’m weird. this is nothing new to me. the only real comment i heard about these were that they were good but he expected them to be a little sweeter. and there’s probably a reason for that. my store didn’t have unsweetened coconut so i only used about 1 1/2 tbs of sugar in the filling. i’m not sure if it would have made that huge of a difference.
if you try these, you’ll have to let me know your thoughts….
recipe from: martha stewart’s cookie cookbook