3/4 c. butter, softened
8 oz. cream cheese, softened
1 egg, separated
2 c. flour
1 tbsp. baking powder
30 wooden sticks
2/3 c. colored sugar
30 candy-coated chocolate pieces

In large bowl, beat butter, cream cheese, and egg yolk until smooth. Lightly spoon flour into measuring cup; level off. Stir in flour and baking powder; mix until stiff dough forms. Cover with plastic wrap; refrigerate 1 hour for easier handling. Heat oven to 350 degrees.

Lightly beat egg white; set aside. On lightly floured surface, roll dough 1/2 at a time, into 15 x 9 inch rectangle. Cut dough into 3 inch squares. Place 3 inches apart on ungreased cookie sheets. Brush with beaten egg white. Lightly press about 1 1/2 inches of wooden stick into bottom center of each dough square. With scissors or knife, cut diagonally through dough from each corner to within 1/2 inch of center of each square.

Sprinkle about 1 teaspoon colored sugar over each square. Fold alternate points of square to center to form windmill, overlapping and pinching gently to seal in center. Press 1 chocolate piece in center of each windmill. Bake at 350 degrees for 9-12 minutes or until set. Immediately remove from cookie sheets. 2 1/2 dozen.