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Gingerbread Cream Cheese Spirals Recipe


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     Gingerbread Cream Cheese Spirals

Category   Desserts - Breads
Sub Category   None
Servings   75

Gingerbread Dough
1/2 Cup butter or margarine
1/2 Cup packed brown sugar
1/4 Cup molasses
1 tespoon ground ginger
1/2 teaspoon ground cinnamon
1/4 Teaspoon baking soda
1/4 teaspoon ground cloves
1 egg
Cream Cheese Dough
1/3 Cup butter or margarine
1 3-oz package cream cheese softened
1 Cup sugar
1/2 teaspoon baking powder
1 egg
1/2 teaspoon vanilla
2 cugs all-purpose flour
1 teaspoon finely shredded orange peel

Gingerbread Dough instructions: Beat butter or margine in a large bowl on medium to high for 30 seconds. Add brown sugar, molasses, ginger, cinnamon, baking soda and cloves, beat till thoroughly combined. Add flour and mix in well. Divide dough in half, cover and chill dough at least 1 hour or till easy to handle.
Cream Cheese Dough instructions: Beat butter and cream cheese in large bowl for 30 seconds. Add sugar and baking powder and beat till combined. Add egg and vanilla and beat in thoroughly. Add flour and mix well. Sitr in orange peel. Divide dough in half. Cover and chill at least 1 hour till easy to handle
To make Spirals: Roll each half of Gingerbread dough between two sheets of waxed paper into a 10x8 inch rectangle. Repeat with Cream Cheese Dough. Place cream cheese rectangles on baking sheets. Place in the freezer for 15 to 20 minutes or til firm. Remove from freezer and pell top sheets of waxed paper from all rectangles. Carefully invert one cream cheese rectangle over gingergread rectangle. Roll up jelly roll style, starting down from one of the long sides. Pinch to seal at ends. Wrap rolls in waxed paper or clear plastic wrap. Repeat with tremaining two rectangles. Chill about 4 hours.
Unwrap and reshape slightly if necessary. Cut dough into 1/4 inch thick slices. Place on a greased cookie sheet. Bake at 375 degrees for 10 to 12 minutes or till edges are firm. Cool on cookie sheet for 1 minute. Remove and cool completely on wire racks.

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