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Prep 1hr20min
Total1hr50min
Servings48
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Ingredients
1
package (3 oz) cream cheese, softened
1
cup butter or margarine, softened
1/4
cup sugar
1
teaspoon vanilla
2 1/4
cups Gold Medal™ all-purpose flour
1/8
teaspoon salt
1/4
cup apricot jam or preserves
1/4
chopped unblanched almonds
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Steps
1
In large bowl, beat cream cheese, butter, sugar and vanilla with electric mixer on medium speed, or mix with spoon, until light and fluffy. Stir in flour and salt. Cover and refrigerate about 30 minutes or until firm.
2
Heat oven to 350°F. Lightly grease cookie sheets with shortening. On generously floured surface, roll dough into 16x12-inch rectangle. Cut rectangle into 48 (2-inch) squares, 8 rows by 6 rows. Use metal spatula to place squares 1 inch apart on cookie sheets.
3
Spread each square with about 1/4 teaspoon jam. On each square, cut from each corner to 1/4 inch from center. Bring every other point to center and press together to form pinwheel. Sprinkle each with almonds.
4
Bake 8 to 10 minutes or until lightly browned. Immediately remove from cookie sheet to cooling rack; cool.
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Use floured cloth-covered rolling pin to make rolling easier.
Any flavor jam can be substituted for the apricot jam.
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