Cinnamon Swirl Cookies

To Make Cinnamon Swirl Cookies

Using a stand mixer, mix together flour, superfine sugar*, and salt. Add the butter 1 piece at a time, and mix until a crumbly, and slightly wet dough forms. Add the cream cheese and vanilla and mix until dough begins to form large clumps (about 30-45 seconds). Remove the bowl from the mixer, and knead the dough by hand a few times until it forms one large dough ball.Transfer the dough to the counter, and divide in half. Form each half into a 5 inch square, wrap tightly with plastic wrap, and refrigerate for 30 minutes.  

In a small bowl, whisk together sugar and cinnamon

Working with 1 piece of dough at a time, roll the dough out into a rectangle 12 inches by 7 inches. (do this between two pieces of parchment to prevent sticking)

Sprinkle the dough with half the cinnamon mixture, leaving a quarter inch border around the edges, and spritz the dough with water to dampen.

With the short side facing you, roll the dough into a tight log. Pat the log to measure 7 inches and smear the seam with a wet fingertip to seal.  Repeat this process with the 2nd half of the dough.

Wrap the logs tightly in plastic and refrigerate 2 hours or up to overnight.

Preheat the oven to 375 and line a baking sheet with parchment.  

Slice the chilled dough into 1/4 inch thick rounds and space 1 inch apart on the baking sheet. Bake for 12-15 minutes. Let cookies cool on the baking sheet for 3 minutes then remove to a cooling rack. Repeat with remaining cookies.