Wednesday, October 31, 2007

Snickerdoodle Croissant Cookies

Here's another cookie from the BHG Christmas Cookie publication. Snickerdoodle Croissant Cookies are a fancy name for what is typically known as rugelach. The cookie consists of a cream cheese dough that is chilled, rolled and sprinkled with a sweet filling. Once this is done, the dough is cut into wedges and rolled up to resemble croissants.

This particular cookie dough was easy to work with. It rolled out well with a little help from some flour. The filling was fairly simple, consisting only of brown sugar, cinnamon and pecans. The recipe called for each circle of dough to be cut into 12 wedges. I decided to do this by cutting the dough like pizza slices but you can't get twelve even pieces if you keep dividing the sections so I ended up with some cookies that were larger than others.

Overall these cookies were tasty and worth the little extra effort you need to make them. The cream cheese dough really stands out with its tangy flavour. I would have liked a punchier filling as cinnamon sugar is really mild but it was meant to mimic a Snickerdoodle cookie which it did especially well. This is a cookie that can be filled a multitude of different ways and would look very nice on a cookie tray.

Recipe: Snickerdoodle Croissant Cookies


JEP said...

Oh, I think these sound heavenly---thanks for the recipe & great photo!

Canadian Baker said...

Thanks JEP! You're welcome. :)

Cheryl said...

I have always been a great fan of snickdoodles. I have never seen them done in croissant style. This may have to be a must try for my Christmas cookie collection.

breadchick said...

I so "heart" the BHG Christmas Cookie issue every year. I think I find at least one cookie that finds it way onto my cookie trays. This one will probably be it from this year because I love sour cream dough cookies and snickerdoodles are one of my favourite cookies.

Patricia Scarpin said...

These cookies are so beautiful, Jen!