Snickerdoodle Pinwheels (2)

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• 1 1/3 cups sugar, divided
• 1 tablespoon ground cinnamon
• 1/2 cup softened butter, plus
• melted butter, for brushing dough
• 3 ounces cream cheese, softened
• 1/2 teaspoon baking powder
• 1 egg
• 1 teaspoon vanilla
• 2 3/4 cups all-purpose flour

Recipe

• 1 mix 1/3 cup of sugar and 1 tablespoon cinnamon.
• 2 in a mixing bowl, beat softened butter and cream cheese.
• 3 beat in remaining cup of sugar and baking powder, scraping sides of bowl occasionally.
• 4 beat in egg and vanilla.
• 5 add flour to batter in small increments, beating as much as you can with an electric mixer.
• 6 blend in remaining flour with a wooden spoon, or, if wearing food-preparation gloves, blend in the flour by hand.
• 7 divide dough in half.
• 8 roll half of dough between two sheets of parchment paper or wax paper into a 12x8 inch rectangle.
• 9 remove top sheet of paper.
• 10 brush dough with melted butter.
• 11 sprinkle with 2 tablespoons of the cinammon mixture.
• 12 starting from one of the short sides, roll up jellyroll fashion, removing paper as you work.
• 13 use paper to bend and roll dough as you work.
• 14 repeat with remaining dough, melted butter and cinnamon mixture.
• 15 at this point, wrap dough in parchment paper or wax paper and store in a freezer quality sealable plastic bag.
• 16 freeze overnight or for at least 4 hours before baking.
• 17 dough should be very firm.
• 18 using a very sharp knife, cut dough into slices.
• 19 place on an ungreased cookie sheet.
• 20 bake at 375 degrees for 8- 10 minutes or until edges are firm.
• 21 cool on cookie sheet for 1 minute.
• 22 transfer to a wire rack, cool.