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Prep Time: 120 Minutes Cook Time: 12 Minutes |
Ready In: 132 Minutes Servings: 4 |
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I got this from a Good Housekeeping cookbook called The Great Christmas Cookie Swap Cookbook. They were a huge hit as gifts and they smell wonderful when baking. They are not very sweet so they are a nice counterbalance to chocolate cookies. I did sprinkle some extra sugar over them before baking because I like them sweeter! Ingredients:
1 cup butter (2 sticks) or 1 cup margarine, softened (2 sticks) |
8 ounces cream cheese, softened |
2 1/2 cups all-purpose flour |
1/2 teaspoon salt |
2/3 cup sugar |
2 teaspoons ground cinnamon |
Directions:
1. In a large bowl, with mixer at medium speed, beat butter and cream cheese till creamy, about 2 minute Reduce speed to low; gradually beat in flour and salt until well mixed, occasionally scraping bowl with ruber spatula.
2. Divide dough in half. On sheet of plastic wrap, pat 1 peice of dough into small rectangle; wrap tightly and refrigerate 1 hour or until dough is firm enough to roll ( or freeze for 30 min,). Repeat with remaining dough.
3. Meanwhile, in a small bowl, stir sugar and cinnamon until blended.
4. On lightly floured surface, with floured rolling pin, roll 1 peice of dough into 15 by 12 rectangle. Sprinkle half of cinnamon sugar mixture evenly over dough. Starting from long side, tightly roll dough jelly-roll style. Brush last 1/2 in of dough with water to seal edge. Cut log crosswise in half. Slide logs onto ungreased cookie sheet; cover with plastic wrap and refrigerate 2 hours or until firm enough to cut. (or freeze for 45 min.) Repeat with remaining dough.
5. Preheat oven to 400*F. Remove 2 logs from freezer; with serrated knife, cut each log crosswise into 1/4 in thick slices. Place cookies 1/2 in apart on two ungreased cookie sheets.
6. Bake cookies until lightly browned, 12 to 14 min, Transfer to a wire rack to cook. Repeat with remaining two logs.
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