Ingredients
6
oz cream cheese, softened
1/4
cup granulated sugar
1
tablespoon grated orange peel
1 3/4
cups Gold Medal™ all-purpose flour
3
tablespoons granulated sugar
2
teaspoons baking powder
1/4
teaspoon salt
6
tablespoons firm butter or margarine
1
tablespoon grated orange peel
1/4
cup whipping cream
1
egg
1
egg, beaten
2
tablespoons coarse white sugar
Preparation
Heat oven to 400°F. In small bowl, beat all filling ingredients with electric mixer on medium speed until smooth; set aside.
In large bowl, mix flour, 3 tablespoons sugar, the baking powder and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions) until mixture looks like fine crumbs. Stir in 1 tablespoon orange peel, whipping cream and 1 egg.
Place dough on lightly floured surface; gently roll in flour to coat. Knead lightly 10 times. Divide dough in half. Pat or roll each half into 9-inch round, about 1/4 inch thick. Spread filling over half of each round.
Fold each dough round in half over filling. With sharp knife, cut each half-round into 6 wedges. On ungreased cookie sheet, place wedges 1 inch apart. Brush tops with beaten egg; sprinkle with coarse sugar.
Bake 10 to 15 minutes or until light golden brown. Immediately remove from cookie sheet to cooling rack. Serve warm.
