Snickerdoodle Croissant Cookies

These cookies, filled with a sugary cinnamon and nut filling, take the shape of miniature croissants.

INGREDIENTS:

• 1/2  cup 

  butter, softened
• 2  3  ounce package 

  cream cheese, softened
• 1/2  cup 

  packed brown sugar
• 1   teaspoon 

  vanilla
• 1/8  teaspoon 

  salt
• 1 2/3  cups 

  all-purpose flour
• Milk
• 1/2  cup 

  finely chopped toasted pecans
• 2   tablespoons 

  packed brown sugar
• 3/4  teaspoon 

  ground cinnamon
• 1/4  teaspoon 

  ground nutmeg
• Powdered sugar (optional)

DIRECTIONS:

1. In a large bowl beat butter and cream cheese with an electric mixer on medium speed for 30 seconds. Add the 1/2 cup brown sugar, the vanilla, and salt. Beat until combined, scraping bowl occasionally. Beat in as much 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 chill dough in the refrigerator for 1 hour.

2. Preheat oven to 350 degrees F. On a lightly floured surface, roll each portion of dough into a 9-inch circle. Lightly brush each round with milk. In a small bowl combine nuts, the 2 tablespoons brown sugar, the cinnamon, and nutmeg. Sprinkle nut mixture evenly over each dough circle, leaving a 1/2-inch border. Using a pizza cutter or sharp knife, cut each circle into 12 wedges. Starting from a wide end, roll up each wedge. Bend ends of each roll to shape it into a crescent. Place crescents 1 inch apart on ungreased cookie sheets.

3. Bake for 14 to 16 minutes or until bottoms are lightly browned. Cool on cookie sheets on wire racks for 2 minutes. Transfer cookies to wire racks and cool completely. If desired, sprinkle with powdered sugar before serving.

Storage
To Store: Place cookies, without powdered sugar, in layers separated by pieces of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw cookies, if frozen. Sprinkle with powdered sugar before serving.

Nutrition information

Per Serving: cal. (kcal) 86, Fat, total (g) 5, chol. (mg) 12, sat. fat (g) 3, carb. (g) 9, Monosaturated fat (g) 1, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 0, sugar (g) 4, pro. (g) 1, vit. A (IU) 146, vit. C (mg) 0, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 0, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 12, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 47, Potassium (mg) 27, calcium (mg) 10, iron (mg) 0, Mark as Free Exchange () 0, Percent Daily Values are based on a 2,000 calorie diet