2003 - Quit Stalling!

A KitchenAid stand mixer makes
a light job of cranking out cookie dough.

It's already our third week at home and I've just gotten around to baking on Dec. 8! Mom kept urging me but I kept stalling and finding other things to do (shopping!). I don't know why I put it off — her KitchenAid stand mixer made it so easy!

I guess I shouldn't say I actually baked, though, because I just made the doughs. First, I mixed up a double batch of Kolacky and popped the dough rectangles in the fridge. Then I made two batches of Snickerdoodle Pinwheels. I've never made them before — we'll see. I like Snickerdoodles but have yet to find a recipe that yields a truly cinnamon-y cookie. Because these cookies have the cinnamon-sugar concentrated in a layer spread out on the dough, I thought they couldn't miss.

The first batch went well in the rolling process but on the second batch, one of the pinwheel rolls ripped and nearly fell apart. If they taste good, they're worth repeating, though. Except for stressing over that ragged roll, they were fun to make. I had to stop between batches to make Charlie some cinnamon toast. It was so cute that he recognized the spice from its aroma and wanted some.

Cranking out the dough was easy with Mom's
KitchenAid and my trusty assistant. 

Tomorrow, I slice and bake, and fill and bake. Then I want to make some Choc-Oat-Chip Cookies for Charlie — they are his favorite cookie (with no nuts, of course).

Snickerdoodle Pinwheels

1/3 c sugar

1 Tbsp cinnamon

1/2 c butter

3 oz cream cheese, softened

1 c sugar

1/2 tsp baking powder

1 egg

1 tsp vanilla

2 2/3 c flour

1 Tbsp butter, melted

For cinnamon-sugar mixture: in a small bowl, combine the 1/3 c sugar and the cinnamon. Set aside.

In a large bowl, beat the butter and cream cheese on high speed for 30 seconds. Add the 1 c sugar and baking powder. Beat until combined, scraping sides occasionally. Beat in egg and vanilla till combined. Beat in as much of the flour as you can with mixer. Using a wooden spoon, stir in any remaining flour.

Divide dough in half. Between 2 sheets of waxed paper, roll half of the dough at a time into a 12x8-inch rectangle. Remove top sheet of paper. Brush half melted butter over rectangle. Sprinkle with 2 Tbsp of cinnamon-sugar mixture. Starting from a short side, roll dough, removing paper as you go. Pinch edges to seal. Roll in cinnamon-sugar to coat. Wrap each roll in plastic wrap. Chill 4 hours.

Using a sharp knife, cut dough into 1/4-inch slices. Place on cookie sheet. Bake at 375 degrees Fahrenheit for 8 to 10 minutes, or until edges are firm. Cool on cookie sheet for 1 minute. Transfer to wire rack to cool. Makes about 60 cookies.