Cinnamon-Sugar Pinwheels
Yield
4 dozen cookiesPrep
20 minCook
25 minReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
or margarine, softened |
|
| 3 | ounces |
cream cheese
softened |
|
| 1 | each |
egg yolks
|
*
|
| 1 | cup |
all-purpose flour
sifted |
|
| ¼ | cup |
butter
or margarine, melted |
|
| ½ | cup |
pecans
finely chopped |
|
| ⅓ | cup |
sugar
|
|
| 2 | teaspoons |
cinnamon
|
|
| 1 | x |
powdered sugar
for dusting |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
or margarine, softened |
|
| 86.7 | ml/g |
cream cheese
softened |
|
| 1 | each |
egg yolks
|
*
|
| 237 | ml |
all-purpose flour
sifted |
|
| 59 | ml |
butter
or margarine, melted |
|
| 118 | ml |
pecans
finely chopped |
|
| 79 | ml |
sugar
|
|
| 1E+1 | ml |
cinnamon
|
|
| 1 | x |
powdered sugar
for dusting |
*
|
Directions
Beat butter and cream cheese together in mixing bowl; blend in egg yolk.
Stir in flour.
Cover and refrigerate for 30 minutes. Preheat oven to 350℉ (180℃).
Divide dough in half.
On lightly floured board or pastry cloth, roll out first half into a 12x10-inch rectangle.
Brush with 2 tablespoons melted butter.
Stir together pecans, sugar, and cinnamon.
Sprinkle half of this mixture over dough.
Roll up jelly-roll style, beginning with a long side.
Cut into ½-inch slices and arrange one inch apart on ungreased baking sheet.
Repeat this procedure with second half of dough.
Bake for 12 to 15 minutes or until golden brown.
Cool on wire racks. Dust with confectioners' sugar, if desired.
