“Stick to your hips” might be one of the cutest food blog names I’ve seen — and I’m sure that’s exactly where the cream cheese cinnamon swirl cookies I ate this weekend are going.
Trust me, they’re worth it. The cream cheese in the dough gives these cookies a creamy, rich flavor that’s different than other cinnamon sugar cookies like snickerdoodles.
The blog’s creator, Linda Farnsworth, swirled her dough with cinnamon sugar. She also suggests adding finely chopped nuts or chocolate.
Since the dough itself doesn’t have any sugar you could also use it with savory fillings, she says. Leave out the vanilla and add garlic and Parmesan or cayenne and chipotle chilis. She says the recipe is adapted from a Taste of Home cookbook.
Rolling the dough into logs and slicing it takes some practice, so if you’re making these for your Christmas cookie platters you may want to make a trial batch first. On my first try, I rolled the batter too thin and then I didn’t roll the logs tightly enough. After one batch, you’ll figure it out — and you can always eat your mistakes.
Linda’s Stick to your hips blog.
Cream Cheese Cinnamon Swirls
1 cup butter, softened
One 8-ounce package cream cheese, softened
1 teaspoon vanilla extract
2 cups flour
¼ teaspoon salt
1 cup sugar
2 teaspoons cinnamon
* In a large bowl beat the butter, cream cheese, and vanilla until fluffy. Combine the flour and salt and gradually beat it into the butter mixture.
* Divide dough in two and wrap each tightly in plastic wrap. Chill for one hour. Combine cinnamon and sugar and set aside.
On a lightly floured surface, roll each portion into a rectangle — about ¼ inch thick. Spread the sugar mixture to within ½ inch of the edge. Roll up tightly, starting at either the short or long edge. (Starting at the short edge will give you a fatter log, and bigger cookies.) Wrap log tightly and chill for 30 minutes. Preheat oven to 375 degrees.
* Slice logs into 3/8 inch slices and place two inches apart on a lightly greased baking sheet. Linda suggests using a 12-inch piece of sewing thread to cut the logs. Slide it under the log and lift through the dough. Bake for 14-16 minutes, or until lightly browned. Cool on a wire rack.
Connect with Katy Bishop at www.naplesnews.com/staff/katy_bishop