Ingredients 2 1/4 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt butter, softened 1 package (8 ounces) cream cheese, softened granulated sugar 1 teaspoon Pure Vanilla Extract, 4 Oz. 1 tablespoon ground cinnamon Tools Scoop-it Measuring Cups Scoop-it Measuring Spoons medium bowl large bowl Plastic wrap Double Roll Parchment Paper 10 x 16 Chrome-Plated Cooling Rack Recipe Right Non-Stick Cookie Sheet, 15.25 x 10.25-Inch Recipe Right Non-Stick Cookie Sheet, 15.25 x 10.25-Inch Instructions Click to mark complete - In medium bowl, combine flour, baking powder and salt. - In large bowl, beat 1 cup of butter, cream cheese, 2/3 cup sugar and vanilla until light and fluffy. Stir in flour mixture 1/2 cup at a time, blending well after each addition. Dough will be soft and slightly elastic. Form dough into 2 squares, about 1 in. thick. Wrap dough in plastic wrap and refrigerate at least 2 hours. - For filling, stir together 1/4 cup butter, 1/2 cup sugar and cinnamon in small bowl until well combined. - On floured surface, roll one square into a 12 in. x 9 in. rectangle about 1/4 in. thick (leave remaining square in refrigerator until ready to use). Using half of filling mixture, spread thin layer completely covering dough. Starting at long end, roll dough tightly into a spiral. Wrap with plastic wrap and freeze 30 minutes. Repeat with remaining dough and filling. - Preheat oven to 350°F. Prepare cookie pans with parchment paper. - Cut dough logs into 1/4 in. slices. Place on prepared cookie pans. - Bake 10-12 minutes or until edges of cookies are pale golden brown. Cool cookies on pan on cooling grid 5 minutes. Remove from pan; cool completely on grid.
