Damson Plum Pinwheels
Serves: 6
Mckayla Mann
1 January 1970
Based on User reviews:
56
Spice
63
Sweetness
51
Sourness
43
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
2.5 cups
All-Purpose Flour1 tsp
Salt3 tsp
Ground Cardamom110 g
Cream Cheese (softened)1 cup
Granulated Sugar1 large
Egg (separated)1 tsp
Pure Vanilla Extract1 cup
Damson Plum JamDirections:
1
Make dough: Whisk together flour, salt, and cardamom in a bowl
2
Beat together butter, cream cheese, and granulated sugar in a large bowl with an electric mixer at medium-high speed until fluffy, about 3 minutes, then beat in yolk and vanilla
3
Reduce speed to low and add flour mixture in 3 batches, mixing until dough just comes together
4
Quarter dough and flatten each piece into a block, then chill, wrapped in plastic wrap, until firm, 2 to 3 hours
5
Put oven rack in middle position and preheat oven to 350°F
6
Line 2 large baking sheets with parchment paper
7
Keeping remaining 3 pieces chilled, roll out 1 piece of dough 3/4 inch thick on a lightly floured surface with a lightly floured rolling pin, then trim edges to make a 12- by 8-inch rectangle
8
Chill scraps, wrapped in plastic wrap
9
Cut rectangle into 2-inch squares with pastry wheel
10
Whisk together flour, salt, and cardamom in a bowl
11
Beat together butter, cream cheese, and granulated sugar in a large bowl with an electric mixer at medium-high speed until fluffy, about 3 minutes, then beat in yolk and vanilla
12
Reduce speed to low and add flour mixture in 3 batches, mixing until dough just comes together
13
Quarter dough and flatten each piece into a block, then chill, wrapped in plastic wrap, until firm, 2 to 3 hours
14
Put oven rack in middle position and preheat oven to 350°F
15
Line 2 large baking sheets with parchment paper
16
Keeping remaining 3 pieces chilled, roll out 1 piece of dough 3/4 inch thick on a lightly floured surface with a lightly floured rolling pin, then trim edges to make a 12- by 8-inch rectangle
17
Chill scraps, wrapped in plastic wrap
18
Cut rectangle into 2-inch squares with pastry wheel
19
Form and bake pinwheels: Make a 1-inch-long cut in 1 square from tip of each corner in toward center with a small knife, halving each corner
20
(You will have 8 points
21
) With tip of knife, lift every other point and gently fold into center, overlapping ends slightly
22
Press center lightly to form a small well
23
Put 3/4 teaspoon of jam in center and transfer with a spatula to a lined baking sheet
24
Repeat with remaining squares, arranging pinwheels 2 inches apart on sheet
25
Brush cookies with lightly beaten egg white and sprinkle with decorative sugar
26
Bake until edges are pale golden, 10 to 15 minutes
27
Cool 5 minutes on sheet, then transfer from parchment to a rack to cool completely
28
While first batch is baking, form pinwheels with another piece of dough
29
Bake in same manner, then gather scraps and chill until dough is firm enough to reroll, 15 to 20 minutes
30
Make more cookies with remaining 2 pieces of dough and with scraps in same manner (reroll scraps only once)
31
Make a 1-inch-long cut in 1 square from tip of each corner in toward center with a small knife, halving each corner
32
(You will have 8 points
33
) With tip of knife, lift every other point and gently fold into center, overlapping ends slightly
34
Press center lightly to form a small well
35
Put 3/4 teaspoon of jam in center and transfer with a spatula to a lined baking sheet
36
Repeat with remaining squares, arranging pinwheels 2 inches apart on sheet
37
Brush cookies with lightly beaten egg white and sprinkle with decorative sugar
38
Bake until edges are pale golden, 10 to 15 minutes
39
Cool 5 minutes on sheet, then transfer from parchment to a rack to cool completely
40
While first batch is baking, form pinwheels with another piece of dough
41
Bake in same manner, then gather scraps and chill until dough is firm enough to reroll, 15 to 20 minutes
42
Make more cookies with remaining 2 pieces of dough and with scraps in same manner (reroll scraps only once)