I have a weakness for holiday cookies and every December I swear not to go overboard. But nothing makes a cold winter night more bearable than warm, freshly baked cookies, like these cinnamon-walnut pinwheels.
1 cup unsalted butter, at room temperature
1 package (8 oz) cream cheese, at room temperature
1/4 teaspoon salt
2 cups all-purpose flour
1 tablespoon water
3 teaspoons cinnamon
1 cup sugar
1 cup chopped walnuts
In a large bowl, beat butter, cream cheese, and salt with electric mixer until smooth.
With mixer on low, gradually add flour until just blended.
Flatten into an 8 x 6 inch rectangle. Wrap and chill at least 12 hours.
Mix beaten egg with water. Add the cinnamon, sugar, and chopped walnuts to make the filling.
On a well-floured surface, roll cold pastry into a 12 x 14 inch rectangle. Spread cinnamon-walnut mixture to within 1/2 inch of edges. Roll up from one long side into an even log. Press seam firmly to seal. Cut log in half. Wrap and chill until very firm, or freeze 30 minutes.
Heat over to 350°F.
Line baking trays with parchment paper. With a serrated knife, cut each log into 28 slices. Place 1 inch apart on baking trays.
Bake one sheet at a time, 15 minutes until edges are golden. Remove to wire rack to cool.
Store tightly covered up to 1 week, or freeze.
Makes 56 cookies.