This year I am trying something a bit new.  I decided the first week in November that we'd do some sort of formal cookie-baking at least once per week from now through the holiday season.

This week's cookie choice came from the newest book I picked up while shopping last week with my mom.  What I loved about this cookie is that it reminded me of those sweet butter cookies, like one you'd have at a tea party or with coffee (not that I drink coffee).  Very light, crisp, and not too sweet.

 

The Cinnamon Spirals turned out great and it was nice to make a different sort of cookie than I am typically used to.  Plus, I am a sucker for using two sticks of butter for anything!

So here's the recipe I used from The Great Christmas Cookie Swap Book.  I can't wait to try more recipes from it and share them with you!  Enjoy!

Cinnamon Spirals

1 c. butter or margarine (2 sticks), softened
8 oz. cream cheese, softened
2 1/2 c. all-purpose flour
1/2 tsp. salt
2/3 c. sugar
2 tsp. ground cinnamon

1.  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.

2.  Divide dough in half.  On sheet of plastic wrap, pat 1 piece of dough into small rectangle; wrap tightly and refrigerate 1 hour or until dough is firm enough to roll.  (Or freeze dough for 30 minutes.)  Repeat with remaining dough.

3.  Meanwhile, in small bowl, stir sugar and cinnamon until blended.

4.  On lightly floured surface, with floured rolling pin, roll 1 piece of dough into 15" by 12" rectangle.  Sprinkle half of cinnamon-sugar mixture evenly over dough.   Starting from a long side, tightly roll rectangle jelly-roll fashion.  Brush last 1/2 inch 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 dough is firm enough to slice.  (Or freeze dough for 45 minutes.)  Repeat with remaining dough and cinnamon-sugar mixture.

5.  Preheat oven to 400 degrees F.  Remove 2 logs from freezer;  with serrated knife, cut each log crosswise into 1/4-inch-thick slices.  Place cookies, 1/2 inch apart, on two ungreased large cookie sheets.

6.  Bake cookies until lightly browned, 12 to 14 minutes.  Transfer cookies to wire rack to cool.  Repeat with remaining 2 logs. 

Makes about 120 cookies.