Snickerdoodle Croissant Cookies

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.