Snickerdoodle Croissant Cookies
Ingredients
- 125 grams butter softened
- 175 grams cream cheese softened
- 1/2 cup brown sugar firmly packed
- 1 teaspoon Vanilla
- 1 pinch salt
- 1 2/3 cups Plain flour
- Milk for brushing
- 1/2 cup Pecans toasted and finely chopped
- 2 tbs brown sugar firmly packed
- 3/4 teaspoon Ground cinnamon
- 1/4 teaspoon Ground nutmeg
Instructions
- Beat butter and cheese in a mixer on medium speed for 30 sec. Add sugar, vanilla and salt and beat until combined, scraping down the sides of the bowl occasionally. Beat in as miuch flour as you can with the mixer. Stir in any remaining flour. Divide dough into three equal portions, shape each portion into a disk. Cover and refrigerate for at least one hour.
- Combine nuts, sugar, cinnamon and nutmeg and set aside.
- Preheat oven to 180?C. Roll each portion of dough into a 9-icnh round circle on a sheet of lightly floured baking paper. Lightly brush each round with milk. Sprinkle nut mixture evenly over dough leaving a ? inch border. Cut each round into 12 wedges using a pizza cutter or sharp knife. Roll up each wedge, starting from the wide end. Bend ends around to shape it into a crescent. Place crescents 1 inch apart on ungreased cookie sheets.
- Bake in oven for 14 minutes or until bottoms are lightly browned. Cool on wire racks.
