Peach Pie Pinwheel Cookies
Lazarus Lynch turns the popular Southern peach cobbler into delicate bite-sized pinwheel cookies.
- 1 stick (1/2 cup) unsalted butter, at room temperature
- 1 1/2 ounces plain cream cheese, softened
- 2 tablespoons sugar
- 1/2 teaspoon pure vanilla extract
- 1 1/2 cups all-purpose flour
- Pinch kosher salt
- 2 tablespoons peach preserves
- 1/2 teaspoon cinnamon
- In a standing mixer, beat together the butter, cream cheese, and sugar until smooth.
- Add the vanilla and mix until light and fluffy. Stir in the flour and salt.
- Cover the dough in plastic wrap and refrigerate for at least 30 minutes to firm up.
- Preheat oven to 350°F.
- Line a baking sheet with parchment paper.
- On a floured surface, roll the dough into a 12'x8' rectangle.
- Cut the dough into 24 squares (2-inch), 6 rows by 4 rows.
- Transfer the squares to the baking sheet, giving 1-inch apart.
- Spread 1/4 teaspoon peach preserves into the center of the square.
- On each square, cut from each corner 1/4 -inch from the center.
- Fold over every other point to the center to form a pinwheel.
- Sprinkle each with cinnamon.
- Bake until golden brown, about 8 to 10 minutes.
- Cool on a wire rack.