Mmm, these are one of my absolute favorites. My mom used to let us make little cinnamon rolls with left-over pie dough when my brother and I were kids. These cookies remind me just a little of those, so maybe that's why, but they seem to be a big hit on most cookie trays too. Plus they look nice! I almost always double the recipe.
Cinnamon Spirals
1/2 cup margarine, softened
4 oz cream cheese
1 1/4 cup flour
1/3 cup sugar
1 teaspoon cinnamon
Beat together, at medium speed, the margarine and cream cheese until creamy. Reduce the mixer speed and gradually beat in the flour until well mixed. Pat the dough into a small flat rectangle, wrap in plastic wrap and refrigerate for at least 1 hour.
Once dough is firm enough to roll, flour a surface and rolling pin and roll it into a 15 by 12 inch rectangle. Mix together the cinnamon and sugar then sprinkle evenly over the dough. Starting on a long side, roll up the dough, jelly roll style into a log. Brush the last 1/2 inch with a little water to help it seal. Cut the log in half, re-wrap it and put it back in the refrigerator for another 2 hours or so, until it's firm enough to slice (I've been known to put mine in the freezer to speed up the process, but keep an eye on it!).
Slice the roll into 1/4 inch slices and bake on an ungreased cookie sheet for 10 minutes.
Yum!
Cinnamon Spirals
1/2 cup margarine, softened
4 oz cream cheese
1 1/4 cup flour
1/3 cup sugar
1 teaspoon cinnamon
Beat together, at medium speed, the margarine and cream cheese until creamy. Reduce the mixer speed and gradually beat in the flour until well mixed. Pat the dough into a small flat rectangle, wrap in plastic wrap and refrigerate for at least 1 hour.
Once dough is firm enough to roll, flour a surface and rolling pin and roll it into a 15 by 12 inch rectangle. Mix together the cinnamon and sugar then sprinkle evenly over the dough. Starting on a long side, roll up the dough, jelly roll style into a log. Brush the last 1/2 inch with a little water to help it seal. Cut the log in half, re-wrap it and put it back in the refrigerator for another 2 hours or so, until it's firm enough to slice (I've been known to put mine in the freezer to speed up the process, but keep an eye on it!).
Slice the roll into 1/4 inch slices and bake on an ungreased cookie sheet for 10 minutes.
Yum!
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