Snickerdoodle Croissant Cookies

From BH&G Christmas Cookies 2007

• Ready In: 54 mins
• Yields: 36 cookies

Ingredients

• 1⁄2 cup butter, softened
• 2 (3 ounce) packages cream cheese, softened
• 1⁄2 cup brown sugar, packed
• 1  teaspoon vanilla
• 1⁄8 teaspoon salt
• 1 2⁄3 cups all-purpose flour
• 3  tablespoons milk
• 1⁄2 cup pecans, toasted and finely chopped
• 2  tablespoons brown sugar, packed
• 3⁄4 teaspoon cinnamon
• 1⁄4 teaspoon nutmeg
• 3  tablespoons powdered sugar (optional)

Directions

1. Cream together butter and cream cheese in a medium bowl for 30 seconds.
2. Add 1/2 cup brown sugar, vanilla and salt.
3. Beat until combined.
4. Beat in as much flour as possible and stir in remaining flour by hand if neccessary.
5. Divide dough into thirds and shape into disks.
6. Wrap disks in plastic and refridgerate until firm, about one hour.
7. Pre-heat oven to 350.
8. Roll each disk into a 9 inch round on a lightly floured surface.
9. Lightly brush each round with milk.
10. Combine pecans, 2 TbL Brown sugar, cinnamon and nutmeg.
11. Sprinkle evenly over rounds, leaving a 1/2 inch border around each.
12. Cut each round into 12 wedges.
13. Roll each wedge beginning with the wide end. (Like you roll a Pillsbury Crescent Roll).
14. Place one inch apart on an ungreased cookie sheet.
15. Bake in preheated oven for 14-16 minutes.
16. Cool cookies for 2 minutes on cookie sheets after they come out of the ovens.
17. Then remove to cooling racks to cool completely.
18. Sprinkle with powdered sugar as a garnish if desired.