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Snickerdoodle Pinwheels




Source of Recipe


Internet


List of Ingredients




1/3 cup sugar
1 Tbsp. ground cinnamon
½ cup butter, softened
1 3-oz. pkg. cream cheese, softened
1 cup sugar
½ tsp. baking powder
1 egg
1 tsp. vanilla
22/3 cups all-purpose flour
1 Tbsp. butter, melted



Recipe



In a small bowl combine 1/3 cup sugar and cinnamon; set aside.

In a large mixing bowl beat ½ cup butter and cream cheese 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 flour as you can with mixer. Stir in remaining flour.

Divide dough in half. Between 2 sheets of waxed paper roll half of dough into a 12x8-inch rectangle. Remove top sheet of waxed paper. Brush dough with half of the melted butter. Sprinkle with 2 tablespoons cinnamon-sugar mixture.

Starting from a short side, roll up jelly-roll style, removing waxed paper as you roll. Seal edges. Repeat with remaining dough, melted butter, and 2 tablespoons cinnamon-sugar mixture. Roll each log in remaining cinnamon-sugar mixture. Wrap logs in plastic wrap or waxed paper. Chill 4 hours or until firm.

Using a sharp knife, cut dough into ¼-inch-thick slices. Place slices 1 inch apart on ungreased cookie sheet. Bake in 375° oven 8 to 10 minutes or until edges are firm. Cool on cookie sheet for 1 minute. Transfer to a wire rack; cool. Makes about 60 cookies.