Pinwheels Recipe
Ingredients
1 package Golden Sugar Cookie Mix
1 egg
1/4 cup Canola Oil
4 1/2 teaspoons water
1 egg white, lightly beaten Coarse decorating sugar
18 candied maraschino cherries, halved
Directions
Preheat oven to 375°F
Combine cookie mix, egg, oil and water in large bowl.
Stir until thoroughly blended.
Roll dough to 1/8 inch thickness on ightly floured surface.
Cut into 2 1/2-inch squares.
Place squares 1 inch apart on ungreased baking sheets.
Cut 1-inch slits diagonally from each corner towards center.
Fold every other corner tip towards center.
Brush tops with egg white.
Sprinkle with sugar.
Place cherry half on center of each pinwheel.
Bake at 375°F for 8 to 9 minutes or until edges are light golden brown.
Remove to cooling racks.
Cool completely.
Store between layers of waxed paper in airtight containers.
Combine cookie mix, egg, oil and water in large bowl.
Stir until thoroughly blended.
Roll dough to 1/8 inch thickness on ightly floured surface.
Cut into 2 1/2-inch squares.
Place squares 1 inch apart on ungreased baking sheets.
Cut 1-inch slits diagonally from each corner towards center.
Fold every other corner tip towards center.
Brush tops with egg white.
Sprinkle with sugar.
Place cherry half on center of each pinwheel.
Bake at 375°F for 8 to 9 minutes or until edges are light golden brown.
Remove to cooling racks.
Cool completely.
Store between layers of waxed paper in airtight containers.
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