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