Tryon IGA Recipes

Snickerdoodle Pinwheels

A clever twist to an old favorite

Yield: Makes about 60



For cinnamon-sugar mixture, in a small bowl combine the 1/3 cup sugar and the cinnamon; set aside.

In a large mixing bowl, beat 1/2 cup butter and the 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 of the flour as you can with the mixer. Using a wooden spoon, stir in remaining flour.

Divide dough in half. Roll half of dough between two sheets of waxed paper into a 12-by 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.

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

Using a sharp knife, cut dough into 1/4-inch-thick slices. Place slices 1-inch apart on a ungreased cookie sheet.

Bake in a 375-degree oven for 8-10 minutes or until edges are firm. Cool on cookie sheet for 1 minute. Transfer to a wire rack to cool.

Source: "Cookies for Christmas," Better Homes and Gardens

Please note that some ingredients and brands may not be available in every store.

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Tryon IGA Recipes