CINNAMON TWISTS
1- 8oz.pkg. cream cheese(softened)
1c. butter or marg.(softened)
2 1/2c. flour
3/4c. walnuts slightly ground
1c. sugar
2tsp. ground cinnamon
1 egg (beaten)
In a lrg bowl with mixer at low speed, beat cream cheese and
marg.until blended. Constantly scraping bowl with spatula.
beat another 2 min. on high until light and creamy. Gradually
addflour 1c. at a time.
On lightly floured surface pat dough in a 9 by 9 inch square.
Wrap in plastic and refridgerate 2 hours or dough is firm
enough to roll.
Meanwhile in food processor finely grind walnuts and 1/4c.
sugar. In a small bowl mix walnut mixture and remaining sugar
with cinnamon.
Preheat oven to 4:00f. Grease lrg. cookie sheet. on lightly
floured surface, with floured rolling pin, roll dough 10inch
by 11 1/2inch rectangle. with pastry brush, brush some of the
beaten egg over top of dough. Sprinkle 1/2 walnut mixture
over top, press down into dough a little.
Carefully cutting into 1inch by 3inch strips and flipping a
little at a time,doing the same on reverse side.Holding one
end on cookie sheet carefully twist the other end over once.
Bake in oven for 17 min. or till lightly browned. Repeat with
remaining dough. Yields about 5 1/2 doz.
