Lazarus Lynch turns the popular Southern peach cobbler into delicate bite-sized pinwheel cookies.
1 stick (½ cup) unsalted butter, at room temperature
1 ½ ounces plain cream cheese, softened
2 tablespoons sugar
½ teaspoon pure vanilla extract
1 ½ cups all-purpose flour
pinch kosher salt
2 tablespoons peach preserves
½ 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 350ºF. 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 ¼ teaspoon peach preserves into the center of the square. On each square, cut from each corner ¼ -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. Cook on a wire rack.
Bake with soul. Eat with pleasure!