- 1/2 C (1 Stick) Butter, softened
- 4 oz. Fat-Free Cream Cheese
- 1/2 C Whole Wheat Flour
- 3/4 C All-Purpose Flour
- 1/2 tsp Pure Vanilla Extract
- 1/4 C Raw Sugar (can sub regular sugar)
- 2 tsp Cinnamon
In a stand mixer or with a handheld mixer combine butter, vanilla and cream cheese until smooth. Add the two flours gradually. The dough should be very stiff.
Remove from the mixing bowl onto a sheet of wax paper (you may want to lightly flour the wax paper). Use a rolling pin to flatten the dough into a rectangle that is about 1/8-1/4" thick (the thinner the better).
Sprinkle the sugar and cinnamon onto the rolled dough. Then, tightly roll the dough beginning with one of the long sides of the rectangle. Use a bit of water to help seal the end of the dough roll. Wrap the wax paper around the roll and place in the refrigerator for about an hour.
Remove the dough roll after an hour and preheat the oven to 400 degrees. Line two baking sheets with Silpats or parchment paper. On a floured surface, using a serrated knife cut the dough roll in half, so it is easier to work with. Carefully cut slices about 1/4" thick and place the slices on the prepared baking sheets.
Bake in the preheated oven for 12-15 minutes and cool completely on a wire rack. Serve alone or with cream cheese frosting over the top or for dipping!