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Category: Cookies
Prep Time: Cook Time: Total Time:
1/3 cup sugar
1 tbsp ground cinnamon
1/2 cup butter, softened
1 (3 oz) pkg cream cheese, softened
1 cup sugar
1/2 tsp baking powder
1 egg
1 tsp vanilla
2 2/3 cups flour
1 tbsp butter, melted
Combine the sugar and cinnamon; set aside. Beat the butter and cream cheese on medium speed 30 seconds. Beat in the sugar, baking powder, egg and vanilla. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. If necessary, cover and chill 1 hour or until easy to handle. Divide in half. Roll half of the dough between pieces of waxed paper into 12x8 inch rectangle. Remove top sheet of waxed paper. Brush dough with half of the melted butter. Sprinkle with 2 tbsp of the cinnamon-sugar mixture. Beginning with a short side, carefully roll up dough, using the waxed paper to lift and guide the roll. Moisten edges; pinch to seal. Repeat with remaining dough, remaining melted butter, and 2 tbsp of cinnamon-sugar mixture. Roll rolls in remaining cinnamon-sugar mixture. Wrap in plastic wrap. Chill 4 to 24 hours or until firm enough to slice. Preheat oven to 375. Cut rolls into 1/4 inch thick slices. Place 1 inch apart on an ungreased cookie sheet. Bake for 8 to 10 minutes or until edges are firm. Cool on cookie sheet 1 minute. Transfer to wire rack; cool. Makes 5 dozen. TO STORE: Layer between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
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SNICKERDOODLE PINWHEELS
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Category: Cookies
Prep Time: Cook Time: Total Time:
1/3 cup sugar
1 tbsp ground cinnamon
1/2 cup butter, softened
1 (3 oz) pkg cream cheese, softened
1 cup sugar
1/2 tsp baking powder
1 egg
1 tsp vanilla
2 2/3 cups flour
1 tbsp butter, melted
Combine the sugar and cinnamon; set aside. Beat the butter and cream cheese on medium speed 30 seconds. Beat in the sugar, baking powder, egg and vanilla. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. If necessary, cover and chill 1 hour or until easy to handle. Divide in half. Roll half of the dough between pieces of waxed paper into 12x8 inch rectangle. Remove top sheet of waxed paper. Brush dough with half of the melted butter. Sprinkle with 2 tbsp of the cinnamon-sugar mixture. Beginning with a short side, carefully roll up dough, using the waxed paper to lift and guide the roll. Moisten edges; pinch to seal. Repeat with remaining dough, remaining melted butter, and 2 tbsp of cinnamon-sugar mixture. Roll rolls in remaining cinnamon-sugar mixture. Wrap in plastic wrap. Chill 4 to 24 hours or until firm enough to slice. Preheat oven to 375. Cut rolls into 1/4 inch thick slices. Place 1 inch apart on an ungreased cookie sheet. Bake for 8 to 10 minutes or until edges are firm. Cool on cookie sheet 1 minute. Transfer to wire rack; cool. Makes 5 dozen. TO STORE: Layer between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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