Snickerdoodle Croissant Cookies

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READY IN: 54mins
YIELD: 36 cookies
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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