With the Fall Festivals at school and churchs coming up, Your sure to want something to make and take. This is great for the Harvest Festivals and church socials.
1/2 cup butter or margarine, softened
1 cup sugar
1 tsp Watkins Vanilla
1/2 tsp Butter Extract
1 package (3 oz) cream cheese, softened
2-1/4 cups all-purpose flour
1/2 tsp Baking Powder
1/4 tsp salt
1/8 tsp baking soda
1/4 cup Watkins Pure Cocoa
1 tsp Watkins pure ground cinnamon
36 Wooden sticks
In large bowl, cream butter and sugar until light and fluffy. Add egg and extracts; mix well. Stir in cream cheese, blending well.
In small bowl, combine flour, baking powder, salt and baking soda.
Stir into creamed mixture; blend well. Divide dough in half.
Add cocoa to one half of dough, blending well.
Add cinnamon to other half.
Cover each half of dough with plastic wrap and chill 15 minutes or until firm enough to roll. Roll dough between waxed paper into 9-inch squares.
Place chocolate dough on top of cinnamon dough; roll up in jelly-roll fashion. Wrap tightly in plastic wrap; chill several hours or overnight. Cut roll into ¼-inch slices; place on ungreased cookie sheet. Place wooden stick through edge into center, pressing to hold in place.
Bake at 350°F for 10 to 12 minutes or until lightly browned. Remove from cookie sheet; cool completely on wire racks.
Makes 36 cookies.
Order ingredients today at www.watkinsonline.com