Back...with my 12 cookies of Christmas

Hello all. Yes, I have been away for awhile and I really have no excuse except I was overwhelmed with the start of kindergarten, and pre- K, a new work schedule, my husband got very busy at work and was working 18 hour days, 7 days a week and I felt like a single parent for a while. We also had my Brother -in-laws wedding, in which my daughter was the flower girl,

and we were busy picking pumpkins and getting ready for fall.

I have missed you all and hope you will still follow along as I get back into the swing of things. I have loved looking at all the delish things that have been made while I was away. I cannot wait to be inspired by you all again and hope I can do the same for you.

I am back with a cookie, not just a cookie, but a cookie tray cookie. I am going to give you, over the next few weeks, the 12 favorite cookies that go on my cookie tray for the holidays. These cookies are so pretty to look at and so delicious to eat. This recipe comes from Stick to your hips, her blog is full of tempting recipes that will definately catch your eye, so check it out, when you get a chance. This cookie is flaky and tender, from the addition of cream cheese and they are so good with a nice cup of tea or coffee, so here it is Cookie #1 on my cookie tray:

Cream Cheese Cinnamon Swirls

1 cup butter, softened

1-8 ounce package cream cheese, room temp

1 tsp vanilla

2 cups flour

1/4 tsp salt

1 cup sugar

2 tsp cinnamon

Directions:

In a large bowl beat 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 with plastic wrap. Chill for 1 hour. Combine sugar and cinnamon and set aside.

On a lightly floured surface, roll each portion into a rectangle- about 1/4 inch thick.

Spread 1/2 the cinnamon sugar mixture to within 1/2 inch of the edge. Don't be afraid that it is too much, it's not. Repeat with other half of dough.

Roll up tightly- starting at either the short or long edge, I did long edge, using the shorter edge will give you a fatter log and bigger cookies.

Wrap log tightly in plastic wrap and chill 30 minutes. Preheat oven to 375, I use 350, but that's just my oven. Slice logs into 3/8 inch slices and place 2 inches apart on a parchmant lined cookie sheet pan.




Bake 14-16 minutes, or until lightly browned. Cool on a wire rack.

This is what you get. A tender, flaky, cinnamon sugar cookie that will knock your socks off. They sparkle and are so perfect for your holiday tray.

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I cannot wait to see what everyone else is putting on their holiday trays, I'm sure I will find some additions to make to mine and I hope mine make you make some additions to yours.

It's good to be back!!!!!!!