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Snickerdoodle Pinwheels

Source of Recipe


From "Christmas Cookies" (Better Homes and Gardens)



List of Ingredients



• 1/3 cup sugar
  
• 1 Tbsp ground cinnamon
  
• ½ cup butter (no substitutes), softened
  
• 1 (3-ounce) package cream cheese, softened
  
• 1 cup sugar
  
• ½ tsp baking powder
  
• 1 egg
  
• 1 tsp vanilla
  
• 2-2/3 cups all-purpose flour
  
• 1 Tbsp butter, melted
  






Instructions



1. Combine 1/3 cup sugar and 1 tablespoon cinnamon in a small bowl; set aside.
   
   
2. Beat ½ cup butter and the cream cheese in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add 1 cup sugar and baking powder; beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour with a wooden spoon.
   
   
3. Divide dough in half. Roll half of dough between two sheets of waxed paper into an 11- x 8-inch rectangle. Remove top sheet of waxed paper. Brush dough with half of the melted butter. Sprinkle with 2 tablespoons of the cinnamon-sugar mixture.
   
   
4. Starting from one of the short sides, roll up dough jelly-roll style, removing waxed paper as you roll. Seal edges. Repeat with remaining dough, butter, and 2 tablespoons of the cinnamon-sugar mixture. Wrap each log in plastic wrap or waxed paper. Chill about 4 hours or until firm.
   
   
5. Preheat oven to 375° F.
   Using a sharp knife, cut dough into ¼-inch-thick slices. Place slices 1 inch apart on an ungreased cookie sheet. Bake in 375° oven for 8 to 10 minutes, or until edges are firm. Cool on cookie sheet for 1 minute. Transfer to wire racks and cool.
   
   Makes about 60 cookies.