Pinwheel Cookies

Recipe Ingredients

		Dough
1 cup	110g / 3.9oz	Atkins Bake Mix
4 oz	113g	Cream cheese - softened to
		Room temperature
2 tablespoons	30ml	Butter - softened to
		Room temperature
2 tablespoons	30ml	Sour cream
2		Sugar substitute
		Filling
1/4 cup	36g / 1.3oz	Finely-chopped walnuts
1/4 cup	49g / 1.7oz	Sugar-free chocolate chips
1/4 teaspoon	1.3ml	Ground cinnamon

Recipe Instructions

Heat oven to 350 degrees. Line two baking sheets with aluminum foil; set aside. In a bowl, with an electric mixer on low, beat bake mix, cream cheese, butter, sour cream and sugar substitute until well combined. Form dough into a rectangle, cover with plastic and refrigerate for 20 minutes.

While dough is chilling, combine walnuts, chocolate chips and cinnamon.

Roll dough between two pieces of plastic wrap to a rectangle measuring 10 by 14 inches. Remove top layer of plastic wrap. Sprinkle filling evenly over dough, leaving a 1/2-inch border. 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. With a sharp knife, cut roll into 1/2-inch slices.

Arrange slices on prepared sheets. Bake 17 minutes, or until lightly golden and set.

This recipe yields 28 cookies.

Carbohydrates: 3 grams

Net Carbs: 2.5 grams

Fiber: 0.5 grams

Protein: 6.5 grams

Fat: 5 grams

Calories: 66

Description:

"An 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."

Source:
Atkins Cookbook at http://atkinscenter.com

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