Snickerdoodle Pinwheels Food

SNICKERDOODLE PINWHEELS

Steps:

• combine the 1/3 cup sugar and cinnamon, set aside.
• beat butter and cream cheese on medium for 30 seconds.
• Beat in 1 cup sugar and baking powder.
• Beat in egg and vanilla.
• Beat in flour.
• Chill for 1 hour.
• Divide in half. Roll half of dough between two pieces of wax paper into 12 x 8 rectangle. Remove top wax paper.
• Brush rolled dough with half of melted butter. Sprinkle with 2 T. of cinammon-sugar mix.
• Beginning with short side, roll up dough using wax paper to guide seal.
• Repeat with remaining dough.
• Roll rolls in remaining cinamon-sugar mixture. Wrap in plastic wrap.
• Chill 4-24 hours.
• Preheat oven to 375. Cut rolls into 1/4 inch thick slices.
• Place 1 inch apart on ungreased sheet.
• Bake 8-10 minutes.
• Cool on cookie sheet for one minute, tranfer to wire rack.

MRS. SIGG'S SNICKERDOODLES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Cream together butter, shortening, 1 1/2 cups sugar, eggs, and vanilla. Blend in flour, cream of tartar, soda, and salt. Shape dough by rounded spoonfuls into balls.
• Mix 2 tablespoons sugar and cinnamon together. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets.
• Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets.

SNICKERDOODLES

Steps:

• Preheat oven to 375°. Cream butter and 1 cup sugar until light and fluffy; beat in egg and vanilla. In another bowl, whisk together flour, baking soda and cream of tartar; gradually beat into creamed mixture., In a small bowl, mix cinnamon and remaining sugar. Shape dough into 1-in. balls; roll in cinnamon sugar. Place 2 in. apart on ungreased baking sheets., Bake until light brown, 10-12 minutes. Remove from pans to wire racks to cool.

SNICKERDOODLE PINWHEELS

Steps:

• In a small bowl, combine the 1/3 cup sugar and the cinnamon and set aside.
• In a large mixing bowl, beat the 1/2 cup butter and cream cheese on medium-high speed for 30 seconds.
• Add the 1 cup sugar and baking powder.
• Beat until combined, scraping sides of bowl occasionally.
• Beat in egg and vanilla.
• Mix in as much of the flour as you can with the mixer and stir in any remaining flour by hand.
• Divide dough in half.
• Between 2 sheets of waxed paper, roll each half of the dough at a time into a 12x8-inch rectangle.
• Remove top sheet of waxed paper.
• Brush half of the melted butter over the dough rectangle and sprinkle with 2 tablespoons of the reserved cinnamon-sugar mixture.
• Starting from a short side, roll up into a spiral, removing waxed paper as you roll.
• Pinch edges to seal.
• Roll in the remaining cinnamon-sugar mixture to coat roll.
• Wrap each roll in plastic wrap and chill about 4 hours or until dough is firm.
• 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° F oven for 8 to 10 minutes or until edges are firm.
• Cool on cookie sheet for 1 minute then transfer cookies to a wire rack to cool.