Cinnamon Spirals

Name: Cinnamon Spirals
Prep time: 40 min
Cook time: 12 min
Total time: 52 min
Yield: 1
Ingredients: 1/2 c. butter or margarine; 4 oz. cream cheese; 1 1/4 c. all-purpose flour; 1/4 tsp. salt; c. sugar; 1 tsp. ground cinnamon

Published: Dec 5, 2006

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Yields:

Prep Time:

40 mins

Cook Time:

12 mins

Total Time:

52 mins

Cal/Serv:

Research Editor Sally Dorst remembers these simple, not-too-sweet cookies as one of her favorites. Her mother originally made them for her from scraps of leftover pie dough. Dorst loved them best warm, just minutes out of the oven. If you want them sweeter, add two more tablespoons sugar to the dough mixture.

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Ingredients

1/2 cup butter or margarine
4 oz. cream cheese
1 1/4 cups all-purpose flour
1/4 tsp. salt
cup sugar
1 tsp. ground cinnamon

Directions

1. Step 1In large bowl, with mixer at medium speed, beat butter and cream cheese until creamy, about 2 minutes. Reduce speed to low; gradually beat in flour and salt until well mixed, occasionally scraping bowl with rubber spatula.
2. Step 2On sheet of plastic wrap, pat dough into small rectangle. Wrap in plastic wrap and refrigerate 1 hour or until dough is firm enough to roll. (Or freeze dough for 30 minutes.)
3. Step 3Meanwhile, in small bowl, mix sugar and cinnamon; set aside.
4. Step 4On lightly floured surface, with floured rolling pin, roll dough into 15" by 12" rectangle. Sprinkle cinnamon-sugar mixture evenly over dough.
5. Step 5Starting from a long side, tightly roll rectangle jelly-roll fashion. Brush last 1/2-inch of dough with water to help seal edge. Cut log crosswise in half. Slide logs onto cookie sheet; cover with plastic wrap and refrigerate 2 hours or until dough is firm enough to slice. (Or freeze dough for 45 minutes.)
6. Step 6Preheat oven to 400 degrees F. Remove 1 log from freezer; with serrated knife, cut log crosswise into 1/4-inch thick slices. Place cookies, 1/2-inch apart, on ungreased large cookie sheet.
7. Step 7Bake cookies 12 to 14 minutes or until lightly browned. Transfer cookies to wire rack to cool. Repeat with remaining log. Store cookies in tightly covered container at room temperature up to 3 days, or in freezer up to 3 months.