Ingredients

3/4 cup butter, softened
8 ounces cream cheese, softened
1 egg, separated
2 cups flour
1 tablespoon baking powder
30 wooden popsticks
1 cup colored sugar, one or several colors
30 candy coated chocolate candies

Directions

With a paddle attachment,
beat butter, cream cheese, and egg yolk until smooth. Stir in flour and baking powder. Mix
until stiff dough forms. Cover with plastic wrap and refrigerate for 1 hour. Lightly beat
egg white and set aside.

Preheat oven to 350 degrees F.

On lightly floured surface, roll dough, 1/2 at a time, into a 15 by 9-inch rectangle. With
sharp knife, cut dough into 3-inch squares. Place 3 inches apart on ungreased cookie
sheets. Brush with egg white.

Lightly press about 1 1/2 inches of wooden stick into bottom center of each dough square.
With sharp knife, cut the dough diagonally from each corner to within 1/2-inch of center
of each square. Sprinkle about 1 teaspoon colored sugar over each square. Fold alternate
corners of the square to the center to form pinwheel, overlapping the dough at the center
pushing down gently to seal in center.

Press one candy coated chocolate in center of each pinwheel.

Bake until set, about 9 to 12 minutes. Using spatula, immediately remove from cookie

sheets.