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Pinwheel Cookies

average rating

rate/review

prep time

20 min

total time

1 hr 32 min

makes

30 servings, 2 cookies (27 g) each

photo by:

kraft

recipe by: kraft

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

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.)

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.

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.