Pinwheel Cookies

(17)

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photo by:kraft

the appearance is good

posted by

a cook

on 1/10/2009

time

prep:

20 min

total:

1 hr 2 min

servings

total:

About 4 dozen cookies or 24 servings, 2 cookies each.

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What You Need

pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

3/4

cup (1-1/2 sticks) butter, softened

cup sugar

tsp. vanilla

2-1/4

cups flour

1/2

tsp. baking soda

squares BAKER'S Semi-Sweet Chocolate, melted

Make It

BEAT cream cheese, butter, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add flour and baking soda; mix well. Cover. Refrigerate 30 min.

PREHEAT oven to 350°F. Divide dough in half. Add melted chocolate to one half of dough; mix until well blended. Divide each half into two equal parts. (You should have two white and two chocolate pieces.)

ROLL one of the white and one of the chocolate dough pieces into 10x8-inch rectangle on floured surface. Repeat with remaining dough pieces. Place rolled-out chocolate dough on rolled-out white dough; press gently to form even layer. Starting from the short side, roll up dough tightly to form a log; wrap tightly with plastic wrap. Repeat with remaining dough. Refrigerate 1 hour.

CUT dough into 1/4-inch-thick slices; place on ungreased baking sheets. Bake 10 to 12 min. or lightly browned. Let stand 2 min. before transferring to wire racks. Cool completely.

Kraft Kitchens Tips

Size-Wise

These cookies are a great idea for a holiday party or cookie exchange.

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kathyfal

posted:5/31/2012

I did make this recipe and I found it to be just as expected. The secret is to roll out the dough between 2 wax papers that have been lightly floured. I was a bit too anxious and cut them with only a few mins in the freezer so they didn't look like the pic but otherwise a good recipe. the batter was very tasty.

a cook

posted:5/15/2011

All of my coworkers enjoyed this recipe both those with sweet teeth and those who don't like a lot of sweets. One of them, who didn't believe there was sugar in them, even asked for the recipe. I would definitely make these again.

flossboss11

posted:12/18/2010

The dough was difficult to handle and roll. The final product looks nothing like the picture. I tried this recipe for a cookie exchange and they ended up in the trash. The cookie lacks flavor and looks unappealing... Stay away from this mess!!!

cj rodriguez

posted:12/6/2009

i was very disappointed with this recipe. the dough was too sticky to work with as a result my batch looked NOTHING like the picture on the site. i was looking forward to adding this recipe to my cookie giveaway this year but needless to say it didn't make the cut. absolutely not up to kraft foods standards.

a cook

posted:1/10/2009

the appearance is good

PAcooker

posted:1/7/2009

Was a good recipe. I made some substitutions though-I used 12 oz of cream cheese, and I also used chocolate chips melted instead of the bakers chocolate. Was alot of work for a little amount of cookies. Overall, a good new recipe.

HEAVENLB

posted:12/24/2008

NASTY NASTY NASTY!!!!VERY HARD,

McStacyJo

posted:12/22/2008

Tasteless! I've never rated a recipe before but I needed to warn others. I won't even give these away.

butler216

posted:12/18/2008

Although this cookie looked great, it had absolutely zero taste. I would not advice anyone to make this cookie unless they planed on either dipping it in chocolate or frosting it, and even then I'm doubtful it would be edible. I've made a lot of recipes from this site and this is the first I've been unhappy with.

mindygallo22

posted:12/14/2008

I have never rated a recipe this low before. These were aweful. I don't know if I did something wrong but they weren't good at all. I had so much trouble trying to pick up the chocolate dough to place on the white one. It just kept falling apart everywhere. After they were done, they were really just nasty.

K:1974v21:95115

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Pinwheel Cookies

What You Need

Make It

Kraft Kitchens Tips

nutritional info per serving

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