CREAM CHEESE CINNAMON SWIRLS
Cookies and milk...cookies and coffee...cookies and cookies for all I care - nothing is more comforting than a homemade COOKIE!
The cream cheese in this dough makes it flaky-tender and very easy to work with. I swirled mine with cinnamon-sugar, but adding finely chopped nuts or chocolate would be wonderful.
(The dough itself has no sugar, so using it for savory fillings would be great. Leave out the vanilla and add garlic and parmesan, maybe? How about a little cayenne or chipotle? )
But back to sweet cookies...these would be beautiful on your holiday platters - and made larger and filled with chopped raisins or cranberries could be eaten for breakfast!!
What? That's within the realm of possibilities!
adapted from Taste of Home
1 cup butter, softened
One 8-ounce pkg cream cheese, softened
1 teaspoon vanilla extract
2 cups flour
1/4 teaspoon salt
1 cup sugar
2 teaspoons cinnamon
In a large bowl beat the butter, cream cheese, and vanilla until fluffy. Combine the flour and salt and gradually beat it into the butter mixture.
Divide dough in two and wrap each tightly in plastic wrap. Chill for 1 hour. Combine cinnamon and sugar and set aside.
On a lightly floured surface, roll each portion into a rectangle - about 1/4 inch thick. Spread the sugar mixture to within 1/2 inch of the edge. Roll up tightly - starting at either the short or long edge. (Starting at the short edge will give you a fatter log, and bigger cookies.) Wrap log tightly and chill for 30 minutes.
Preheat oven to 375 degrees.
Slice logs into 3/8 inch slices and place two inches apart on a lightly greased baking sheet. Bake for 14-16 minutes, or until lightly browned. Cool on a wire rack.
TIP: I like to take a 12-inch piece of sewing thread and use that to cut things like this - keeps them from being squished with the knife. Simply hold the thread in both hands and slide it under the log. Bring both ends up and cross them, pulling until it cuts through the dough. Perfect!
Ready for an oven nap...