Cinnamon-Sugar Pinwheel Cookies
1/2 cup (1 stick) butter or margarine, softened
3 ounces cream cheese, softened
1 egg yolk
1 cup sifted all-purpose flour
1/4 cup (1/2 stick) butter or margarine, melted
1/2 cup finely chopped pecans
1/3 cup sugar
2 teaspoons cinnamon
Confectioners’ sugar (optional)
- 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°F. 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 the long side. Cut into 1/2-inch slices and arrange one inch apart on ungreased baking sheet. Repeat this procedure with second half of the dough.
- Bake for 12 to 15 minutes or golden brown. Cool on wire racks. Dust with confectioners’ sugar, if desired.
- Makes about 36 cookies.