In a bowl, beat the cream cheese, butter, and egg yolk until smooth.
Combine flour and baking powder; beat into cream cheese mixture.
Cover and refrigerate for 1 hour.
Divide dough in half. On a floured surface, roll each portion into a 15
x 9 in. rectangle. With a sharp knife or pastry wheel, cut dough into 3
in. squares. Place 3 in. apart on lightly greased baking sheets.
Beat egg white until frothy; brush over squares. Sprinkle with colored
sugars. Cut through the dough from each corner of a square to within
1/2 in. of the center. Fold alternating points to the center to form a
windmill; pinch gently at center to seal.
Press an M&M into each center. Gently press a wooden stick near the
dough points. Bake at 350 F for 9-12 min or until set (cookies will not
brown). Remove immediately to wire racks to cool.
Originally Submitted
7/16/2017
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