Ingredients:
1/2
cup butter or margarine (1 stick), softened
4
ounces cream cheese, softened
1
1/4 cups all-purpose flour
1/4
teaspoon salt
1/3
cup sugar
1
teaspoon ground cinnamon
Instructions:
In
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.
On
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.)
Meanwhile,
in small bowl, mix sugar and cinnamon; set aside.
On
lightly floured surface, with floured rolling pin, roll dough into 15"
by 12" rectangle.
Sprinkle
cinnamon-sugar mixture evenly over dough.
Starting
from a long side, tightly roll rectangle jelly-roll ashion. 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.)
Preheat
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.
Bake
cookies 12 to 14 mintues 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.
Nutrition
Facts:
Amount
Per Serving: Calories 45
Fat
3 g, Cholesterol 8 mg,
Sodium
40 mg,
Courtesy
Of:
http://magazines.ivillage.com
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