Recipe: Snickerdoodle Pinwheels

SNICKERDOODLE PINWHEELS
Source: Better Homes and Gardens Special Interest Publications Christmas Cookies, 2000 Makes 60

Give the popular cookie with the funny name a new shape and add even more cinnamon flavor.

FOR THE CINNAMON MIXTURE:
1/3 cup sugar
1 tablespoon ground cinnamon
FOR THE DOUGH:
1/2 cup butter (no substitutes), softened
1 (3-ounce) package cream cheese, softened
1 cup sugar
1/2 teaspoon baking powder
1 egg
1 teaspoon vanilla
2 2/3 cups all-purpose flour
FOR THE FILLING:
1 tablespoon butter (no sutstitutes), melted

FOR CINNAMON-SUGAR MIXTURE:
Combine the 1/3 cup sugar and cinnamon in a small bowl; set aside.

FOR THE DOUGH:
Beat the 1/2 cup butter and the cream cheese in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add the 1 cup sugar and baking powder; beat till combined, scraping sides of bowl occasionally. Beat in egg and vanilla till combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour with a wooden spoon.

Divide dough in half. Roll half of dough between two sheets of waxed paper into an 11x8-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 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 till firm.

TO BAKE:
Preheat oven to 375 degrees F.

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

Bake in a 375 Degree F oven for 8 to 10 minutes or till edges are firm. Cool on cookie sheet for 1 minute. Transfer to wire racks and cool.