8 ounces cream cheese, softened
2 1/2 cups white sugar
1 teaspoon vanilla extract
3 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
2 1/2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1 cup peanut butter
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
Place cream cheese, sugar, and vanilla in medium bowl. Beat at low speed of electric mixer until smooth; spread on two cookies. Roll into 1 inch squares.
Drop eggs and vanilla drips onto cookie sheets. Spread evenly over cream cheese squares, placing slightly overlapping on both sides. Place eggs on the top of the cream cheese squares.
Bake for 8 to 10 minutes in the preheated oven. Remove from cookie sheets to wire racks to cool completely.
In a large bowl, cream together the eggs and margarine. Beat in the flour, baking soda, baking powder, cinnamon, peanut butter, milk. Turn mixer off and beat until light and fluffy, about 15 minutes.
Align edge of each cookie with salt and pepper and gently fold over the cream cheese squares; cut into 1 inch squares. Place 2 tablespoons of the peanut butter filling on one side of each cookie. Place another piece of cream cheese over the filling. Roll and cut cream cheese squares in half; cut into 1 inch squares. Place cream cheese squares on cookie sheet. Seal edges of dough with a tine. Cut out spools using cookie cutters. Brush with peanut butter filling and remaining peanut butter filling. Roll cookies in remaining peanut butter filling.
⭐ ⭐ ⭐ ⭐ ⭐