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Rosemary Cardamom Pinwheels | Cookie Recipe

Filled with savory and sweet spices and sugar, it's a unique take on the usual holiday cookie.

Rosemary Cardamom Pinwheel Cookie Recipe
Rosemary Cardamom Pinwheel Cookie
Rosemary Cardamom Pinwheel Cookie Recipe
Rosemary Cardamom Pinwheel Cookie

The cream cheese dough is reminiscent of a rugelach. Filled with savory and sweet spices and sugar, it’s a unique take on the usual holiday cookie.

Rosemary Cardamom Pinwheels

By Amy Meiers

“My mom’s cousin Dolly and I have been getting together every Christmas to bake cookies for our friends and family. We start in late November and get together at least 2 more times in December to bake. Every year we try a new cookie or technique to keep it interesting! My mom had always been our official “cookie tester” but this August she lost her battle with breast cancer. So I merged two of her favorite cookies into one to create this cookie in her memory! The rosemary isn’t a something that’s usually used in cookies and the cardamom has such a wonderful aroma. These do take a little extra work but are so so worth it!”

Dough:
2 ½ cups of flour
2 TBS granulated sugar
1/4 tsp salt
1 cup (2 sticks) unsalted butter cut into chunks
8oz cold cream cheese cut into chunks

In a stand mixer combine flour, sugar and salt. Stir a couple of times to mix together. Add chunks of butter until crumbly then add the cream cheese and mix until just combined. Refrigerate for about an hour.

“Rolling out” sugar:
½ cup of granulated sugar
1 tsp ground cardamom

Filling:
½ cup of granulated sugar
1 tsp of very finely chopped fresh rosemary

Preheat the oven to 375 degrees. Cut the refrigerated dough in half and roll each half into a rectangle (aprox 18” x 10”) using the “rolling out” sugar to prevent it from sticking to the board or rolling pin. Put a thin layer of the filling over the dough and roll. Refrigerate another half hour then cut into quarter-inch slices. Sprinkle the rolling out sugar on top of the cookies. Bake for 8 minutes then flip over, re-sugar and bake for another 3 minutes or until golden brown. Immediately transfer to a wire rack to cool. Enjoy!

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