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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.