Cream Cheese Gingerbread Pinwheel Cookies

In a medium mixing bowl using electric beaters or a stand mixer, beat butter, cream cheese and sugar until creamy and fluffy.
1/4 cup unsalted butter
1/4 cup cream cheese
Add in egg and vanilla and mix until combined on low/medium speed.
1/2 cup granulated cane sugar
1 medium egg
1/4 teaspoon vanilla extract
Add flour, baking powder, orange peel and salt a little at a time, making sure to stop and scrape edges. Place dough between two sheets of waxed paper and roll out into a rectangle that measures 6 inches by 5 inches, about 1/4 inch in thickness. Slide onto a baking sheet and leave in the refrigerator for 30 minutes. This step will be repeated with the gingerbread dough.
1 cup all-purpose unbleached flour
1 pinch dried orange peel
1 pinch kosher salt
1/4 teaspoon baking powder

In a medium mixing bowl using electric beaters or a stand mixer, beat butter and sugar until creamy and fluffy.
1/4 cup butter
1/4 cup light brown sugar
Add molasses, egg and spices and continue mixing until well combined
1 medium egg
2 tablespoons unsulphured molasses
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch kosher salt
1 medium egg
Add flour, baking soda, and salt a little at a time, making sure to stop and scrape edges. Place dough between two sheets of waxed paper and roll out into a rectangle that measures 6 inches by 5 inches, about 1/4 inch in thickness. Slide onto a baking sheet holding cream cheese dough and leave in the refrigerator for 30 minutes.
1 cup all-purpose unbleached flour
1/8 teaspoon baking soda
1 pinch kosher salt

Remove wax papers and place ginger bread dough rectangle on top of cream cheese dough. Begin to roll tightly from the long end. Dough log should come out to be approximately 2 ½ to 3 inches in diameter. Wrap in cellophane plastic and place in freezer until cookie dough is firm, about 30 minutes or a bit longer if not firm enough to slice.
Set oven to pre-heat at 375 degrees.
Using a sharp knife, slice cold dough into 1/4 inch slices and arrange 1-inch apart on a non-stick or parchment paper lined baking sheet.
Bake 10 minutes or until edges are just firm and bottom is lightly browned.
Tip: Do not over bake or cookies will be hard. Cool on the cookie sheet for 1 minute then place on wire rack to cool.

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