Cinnamon Twists - PCOS-Friendly Recipe

In large bowl, with mixer at low speed, beat cream cheese and margarine or butter until blended, constantly scraping bowl with rubber spatula. Increase speed to high; beat until light and creamy, about 2 minutes. With mixer at low speed, gradually add 1 cup flour and beat until blended. With spoon, stir in remaining 1 1/2 cups flour until smooth.

On lightly floured sheet of plastic wrap, pat dough into a 9" by 9" square. Wrap in plastic wrap and refrigerate 2 hours or until dough is firm enough to roll.

Meanwhile, in food processor with knife blade attached, finely grind walnuts with 1/4 cup sugar. In small bowl, stir cinnamon and remaining 3/4 cup sugar into walnut mixture until well blended; set aside.

Preheat oven to 400 degrees F. Grease large cookie sheet. On lightly floured sheet of waxed paper, with floured rolling pin, roll dough square into 11" by 10 1/2" rectangle. With pastry brush, brush some beaten egg over top of dough rectangle; sprinkle with half of walnut mixture. Gently press walnut mixture into dough. Invert dough rectangle onto another sheet of lightly floured waxed paper, nut side down. Brush with beaten egg; sprinkle with remaining walnut mixture, and gently press nut mixture into dough.

Cut dough lengthwise into three 3 1/2-inch-wide bars, then cut each bar crosswise into 1/2-inch-wide strips to make sixty-six 3 1/2" by 1/2" strips in all. Twist each strip twice then place, about 1 inch apart, on cookie sheet.

Bake twists 15 to 17 minutes until lightly browned. With pancake turner, gently loosen twists from cookie sheet and remove to wire rack to cool. Repeat with remaining strips.