Cinnamon Spirals
In large bowl, with mixer at medium speed, beat 1 c. butter and 8 oz. cream cheese until creamy. Reduce speed to low gradually beating in 2-1/2 c. flour and 1/2 t. salt until well mixed. Divide dough in half, form rectangles, wrap in plastic wrap and refrigerate for 1 hr (or freezer for 1/2 hr.)
Meanwhile in small bowl stir 2/3 c. sugar and 2 t. cinnamon until blended.
On lightly floured surface, wtih floured rolling pin, roll 1 piece of dough into 15"x12" rectangle. Sprinkle 1/2 sugar cinnamon mixture evenly over dough. Starting at the long side tightly roll rectangle jelly-roll style. Brush last 1/2 inch of dough with water to seal edge. Cut log crosswise in half, place on cookie sheet and cover with plastic wrap. Repeat with remaining dough. Regrigerate dough 2 hr or freezer for 45 min. Preheat oven to 400. Remove two logs from frezer. wtih serrated knife cut each log crosswise into 1/4 inch thick slices. Place cookies 1/2 inch apart on two ungreased cookie sheets. Bake until lightly browned 12-14 min. Transfer cookies to wire rack to cool. Repeat with other logs.
So first of all, as you can see here, these cookies are very small. Not a problem. They tasted real good. They would make great coffee cookies too... if any of us drank coffee. But they are good plain too. As you can see the directions were a bit long and tedious for my style. But I thought it would be worth it for these cookies. We didn't cook them but 10 minutes and they were done.
Cinnamon Spirals
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