Coconut Cream Cheese Pinwheels

I made these for Elizabeth’s Baby Shower when she had the twins.  I sprinkled the cookies with  edible glitter.

by Pat Savoie

Cookie dough:
1/2        Cup  Butter — room temp
3            Ounces  Cream Cheese
1             Large  Egg
2            Cups  Flour
2/3        Cup  Sugar
1/2        Teaspoon  Baking Powder
1            Teaspoon  Vanilla

Filling:
3            Ounces  Cream Cheese
3            Tablespoons  Sugar
1            Cup  Unsweetened Coconut
1/3        Cup  White Chocolate Chip

Egg mixture:
1            Large  Egg — lightly beaten
1           Tablespoon  Oil
Granulated Sugar

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.  Line baking sheet with parchment paper.

Prepare the filling: 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 15 2 1/2 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.