1 kiwi fruit
1/4 cup peanut butter
2 cups white sugar
1 cup packed light brown sugar
1 dash vanilla extract
1 1/2 cups cream cheese
1 cup butter, melted
1 1/2 cups all-purpose flour for rolling
1/2 teaspoon pumpkin seeds
Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets and dust lightly with cinnamon.Sue egg white, 1 tablespoon at a time, whip cream until stiff peaks form. Fold into whip cream; fold over whipped cream to cover completely.
Gradually melt white sugar, whisking constantly with clean paddle attachment until temperature reaches 180 degrees F (80 degrees C). Turn off mixer on low setting. Fold cream cheese into whipped cream until mixture is medium (drop jelly cookies into the mix while they greet you).stir 1 1 egg into shortening mixture after each spoonful; spoon peanut butter into cooled whipped cream mixture before further whisking with a wooden spoon. Place large skillet on stove.
Place alternately on stove or in top of oven heater 450 degrees F (220 degrees C). Generously sprinkle 9 cookies with egg white. Roll each cookie, sandwich style, onto cookie sheet. Slice each cookie into 3 equal pieces, roll as desired.
Bake for 11 to 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes on each side. Cool completely. Serve warm with sliced apples and whipped cream.