Pinwheel Cookies

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prep time
20 mins
total time
92 mins
servings
Makes 30 servings, 2 cookies (27 g) each.

what you need

1 pkg.
(250 g) Philadelphia Brick Cream Cheese, softened
3/4 cup
 butter, softened
1 cup
 sugar
2 tsp.
 vanilla
2-1/4 cups
 flour
1/2 tsp.
 baking soda
2 squares
 Baker's Semi-Sweet Chocolate, melted

make it

  1. Beat first 4 ingredients with mixer until well blended. Add flour and baking soda; mix well. Divide dough in half. Mix half the dough with chocolate. Divide each portion in half again. (You will have 2 white and 2 chocolate pieces.)
  2. Roll 1 white dough piece into 10x8-inch rectangle on lightly floured surface. Top with 1 chocolate piece, broken into smaller pieces; press gently into white dough. Starting at one long side, tightly roll up dough to form log; wrap with plastic wrap. Repeat with remaining dough. Refrigerate 1 hour.
  3. Heat oven to 350ºF. Cut each log into 30 slices; place, 2 inches apart, on baking sheets. Bake 10 to 12 min. or until lightly browned. Let stand on baking sheets 2 min.; remove to wire racks. Cool completely.

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