CATEGORIES
INGREDIENTS
- Servings: 30
- 1/2 cup unsalted butter, room temperature
- 3 ounces cream cheese, room temperature
- 1 large egg
- 2 cups all-purpose flour, plus more for dusting
- 2/3 cup sugar
- 1/2 teaspoon baking powder
- 1 teaspoon pure vanilla extract
- 3 ounces cream cheese, room temperature
- 3 tablespoons sugar
- 1 cup unsweetened coconut
- 1/3 cup white chocolate chips
- 1 large egg, lightly beaten
- 1 tablespoon vegetable oil
- Granulated sugar
DIRECTIONS
- Using a hand-held electric mixer, cream butter and cream cheese until fluffy, about 2 minutes. Add egg, 1 cup flour, sugar, baking powder, and vanilla. Beat on low speed until combined. Gradually add remaining cup flour. Using a wooden spoon, stir until fully combined. Divide dough in half. Shape each half into a disc, wrap in plastic, and refrigerate until firm, 1 to 2 hours.
- Preheat oven to 350 degrees. Line baking sheets with Silpat baking mats or parchment paper.
- Prepare the filling: Using a hand-held electric mixer, beat cream cheese and sugar until fluffy. With a wooden spoon, stir in coconut and chips. Set aside.
- Remove one disc of dough from refrigerator. Roll on a lightly floured surface into an 8-by-13-inch rectangle about 1/8-inch thick. With a fluted cookie cutter, cut into fifteen 2 1/2-inch squares. Place on prepared baking sheets, about 1 1/2 inches apart.
- Place 1 teaspoon filling in center of each square. Using a fluted pastry wheel, cut 1-inch slits diagonally from each corner toward the filling. Fold every other tip over to cover filling, and form a pinwheel. Press lightly to seal.
- Whisk together egg and oil. Using a pastry brush, lightly brush tops of pinwheels with egg mixture. Sprinkle with sugar.
- Transfer to oven, and bake until edges are golden and cookies are slightly puffed, 10 to 12 minutes. Transfer baking sheet to a wire rack to cool. Let cool for 5 minutes on baking sheets before transferring cookies to wire rack. Repeat with remaining disc of dough.
