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[Obesity Discussion]

PINWHEEL COOKIES

Servings: 28
Prep time: 0:15:00
Bake/Cook time: 0:17:00

Calories: 50
Fat: 3 grams
Protein: 2 grams
Carbohydrates: 2 grams
Fiber: 1 grams
Net Carbs: 1 grams
Dough:
1 cup Atkins Quick Cuisine Bake Mix

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4 ounces 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:
1/4 cup walnuts, finely chopped
1/4 cup sugar-free chocolate chips
1/4 teaspoon ground cinnamon
1. Preheat oven to 350 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 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. 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
4. 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.
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.

Atkins - Pinwheel Cookies

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