Churro Cookies ~

By msweeney

Ingredients

• 2 1/2 cups all-purpose flour
• 3/4 cup superfine sugar (see note below)
• 1/4 tsp salt
• 16 T unsalted butter, cut into 1/2 inch pieces and softened
• 2 T cream cheese, softened
• 2 tsp vanilla extract
• 2 T melted butter
• 1/2 cup granulated sugar
• 2 T plus 2 tsp cinnamon
• pinch salt

Details

Servings 1
Adapted from heatovento350.com

Preparation

Step 1

Directions:

1. Whisk the flour, sugar and salt together in a large bowl. Using an electric mixer on medium-low speed, beat the butter into the flour mixture, one piece at a time. Continue to beat the flour-butter mixture until it looks crumbly and slightly wet, 1-2 minutes.

2. Beat in the cream cheese and vanilla until the dough just begins to form large clumps, about 30 seconds. Knead the dough in the bowl by hand a few times until it forms a large cohesive mass.

3. Roll cookie dough into rods about 3/4-1 inch in diameter. Cut the rods into 3 inch pieces, place on a plate and refrigerate for 10-15 minutes. Combine 1/2 cup sugar, 2T plus 2tsp cinnamon and a pinch of salt in a small bowl.

4. Heat oven to 350 degrees. Place cookies on a baking sheet, with about an inch between each cookie. Using a pastry brush, brush each cookie with melted butter, and then sprinkle with a generous amount of cinnamon sugar mixture.

5. Bake cookies for 10 minutes, then remove from the oven and immediately place indentations lengthwise along the cookies using a wooden skewer. Let cookies cool for five minutes on the cookie sheet, then place on a cooling rack to cool completely.

Heat Oven to 350