Food recipes
Cinnamon Spirals
Cinnamon Spirals Ingredients: butter, without salt cheese, parmesan, hard wheat flour, white, all-purpose, unenriched salt, table sugars, granulated spices, cinnamon, ground Directions: In a large bowl, with mixer at...
Cinnamon Spirals
Ingredients:
butter, without salt
cheese, parmesan, hard
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
spices, cinnamon, ground
Directions:
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.
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.
Meanwhile, in a small bowl, stir sugar and cinnamon until blended.
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.
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.
Bake cookies until lightly browned, 12 to 14 min, Transfer to a wire rack to cook.
Repeat with remaining two logs.
Ingredients:
butter, without salt
cheese, parmesan, hard
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
spices, cinnamon, ground
Directions:
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.
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.
Meanwhile, in a small bowl, stir sugar and cinnamon until blended.
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.
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.
Bake cookies until lightly browned, 12 to 14 min, Transfer to a wire rack to cook.
Repeat with remaining two logs.