Ingredients Jump to Instructions ↓

  1. 1/3 cup butter, softened

  2. 1/3 cup shortening

  3. 3/4 cup sugar

  4. 1 egg

  5. 1 tablespoon milk

  6. 1 teaspoon vanilla extract

  7. 2 cups all-purpose flour

  8. 1-1/2 teaspoons baking powder

  9. 1/4 teaspoon salt FILLING:

  10. 1 package (3 ounces) cream cheese, softened

  11. 1/4 cup sugar

  12. 1/4 teaspoon almond extract

  13. 1/2 cup finely chopped maraschino cherries

  14. 1/4 cup sliced almonds, toasted and chopped

Instructions Jump to Ingredients ↑

  1. In a large bowl, cream the butter, shortening and sugar until light and fluffy. Beat in the egg, milk and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Divide dough in half. Cover and refrigerate for 3 hours or until easy to handle. In a small bowl, beat cream cheese, sugar and extract until smooth. Fold in cherries. On a floured surface, roll each portion of dough into a 10-in. square. With a sharp knife or pastry wheel, cut into 2-1/2-in. squares. Place 2 in. apart on ungreased baking sheets. Make 1-in. cuts from each corner toward the center of the dough. Drop teaspoonfuls of filling in the center of each square; sprinkle with almonds. Fold alternating points to the center to form a windmill; moisten points with water and pinch gently at center to seal. Bake at 350° for 8-10 minutes or until set. Cool on wire racks. Yield: 32 cookies.


Send feedback