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|1/2 cup/125 mL butter or margarine, softened|
1 cup/250 mL sugar
1 tsp/5 mL Original Double Strength Vanilla Extract
1/2 tsp/2.5 mL Butter Extract, 59 mL
1 package (3 oz/85 g) cream cheese, softened
2-1/4 cups/550 mL all-purpose flour
1/2 tsp/2.5 mL Baking Powder
1/4 tsp/1.2 mL salt
1/8 tsp/0.6 mL baking soda
1/4 cup/60 mL Baking Cocoa
1 tsp/5 mL Cinnamon 170 g
In large bowl, cream butter and sugar until light and fluffy. Add egg and extracts; mix well. Stir in cream cheese, blending well. In small bowl, combine flour, baking powder, salt and baking soda. Stir into creamed mixture; blend well. Divide dough in half. Add cocoa to one half of dough, blending well. Add cinnamon to other half. Cover each half of dough with plastic wrap and chill 15 minutes or until firm enough to roll. Roll dough between waxed paper into 9-inch/23-cm squares. Place chocolate dough on top of cinnamon dough; roll up in jelly-roll fashion. Wrap tightly in plastic wrap; chill several hours or overnight. Cut roll into ¼-inch/6-mm slices; place on ungreased cookie sheet. Place wooden stick through edge into center, pressing to hold in place. Bake at 350°F/180°C for 10 to 12 minutes or until lightly browned. Remove from cookie sheet; cool completely on wire racks.
Makes 36 cookies.