[Marianne]

Fra www.atkins.com

Pinwheel Cookies




This easy-to-make cream cheese dough wraps around a delicious chocolate-nut filling. When you slice these "rolled" cookies, they reveal their spiral pattern, making them fun for children to help with.

Dough:
227 grams Atkins Quick Cuisine Bake Mix TM
113 grams cream cheese, softened to room temperature
2 tablespoons unsalted butter, softened to room temperature
2 tablespoons sour cream
1 tablespoon plus 1 teaspoon granular sugar substitute


Filling:
57 grams walnuts, finely chopped
57 grams sugar-free chocolate chips
1/4 teaspoon ground cinnamon
us





1. Preheat oven to 350º F. Line two baking sheets with aluminum foil; set aside.
2. In a bowl, with an electric mixer on low, mix cream cheese, butter, sour cream and sugar substitute until smooth, about 4 minutes. Turn machine down to low, and add ½ cup bake mix, mixing until just incorporated. Turn dough out onto counter and knead in remaining bake mix.
3. Form dough into a rectangle, cover with plastic wrap and refrigerate for 20 minutes. While dough is chilling, combine walnuts, chocolate chips and cinnamon.
4. Roll dough between two pieces of plastic wrap to a rectangle measuring 8” x 11”. Remove top layer of plastic wrap. Sprinkle chocolate-nut filling evenly over dough, leaving a 1/2” border along the longer side. Roll dough up jelly roll style, beginning with the long side and using bottom sheet of plastic wrap to help roll the dough into a cylinder. Place in freezer and chill for 10 minutes
5. Using a sharp knife, cut roll into 1/2” slices. Arrange slices on prepared baking sheets. Bake 18 minutes, or until lightly golden and set.

Servings: 28
Yield: 28 cookies
Prep time: 15 minutes
Bake/Cook time: 17 minutes
Chill time: 20 minutes


Carbohydrates:
2.5 grams
Net Carbs:
1.5 grams
Fiber:
1 grams
Protein:
2.5 grams
Fat:
3.5 grams
Calories:
50