Red Bean And Strawberry Pinwheel Cookies

1. 1

   In the bowl of a stand mixer fitted with a paddle, cream together the lard, cream cheese, and almond extract until light and fluffy.

2. 2

   Add flour and salt and mix until the dough starts to come together.

3. 3

   Transfer the dough to a work surface and divide into two equal parts. Shape each part into discs and wrap in plastic wrap. Refrigerate for 2-3 hours or overnight.

4. 4

   Take dough out of the fridge and let it sit at room temperature for 5 minutes.

5. 5

   Dust your work surface with powdered sugar and roll out each disc 1/4 to 1/8 inch thick.

6. 6

   Using a pizza cutter, cut the dough into 3x3 inch squares. Then cut a 1 inch slit diagonally on each corner of the squares.

7. 7

   In a medium bowl, mix the sweet red bean paste and strawberry jam together until fully combined.

8. 8

   Place a teaspoon of the red bean and strawberry mixture in the middle of each square. If you have leftover filling, you can store it in the refrigerator in an airtight container.

9. 9

   Preheat the oven to 375 F.

10. 10

    Bring every other corner of dough together to center and press to seal.

11. 11

    Line baking sheets with parchment paper or a silpat mat. Transfer pastries to baking sheets, leaving 2 inches of space in between. Refrigerate for 15-20 mins.

12. 12

    Whisk together the egg and water to make the egg wash. Brush the egg wash over each cookie-pay close attention to the points.

13. 13

    Sprinkle sesame seeds over the center of each cookie.

14. 14

    Bake for 12-15 minutes, until edges are golden brown.

15. 15

    Cool on a cooling rack and wait until they are room temperature to serve.

* Per serving · 4 servings · Values may vary.