Recipe: Cinnamon Twist Christmas Cookies with Chris

INSTRUCTIONS

1. Preheat the oven to 325°F, and line a baking sheet with parchment paper or a silicone mat.
2. In a food processor, pulse the walnuts until they are finely ground. Transfer the walnuts to a large bowl along with the cane sugar and cinnamon. Set aside.
3. In a large mixing bowl, cream the vegan cream cheese and butter together until fluffy. Gradually add the all-purpose flour until it forms a smooth dough. If the dough is too soft, add a little more flour. Place the bowl in the refrigerator for 15 minutes.
4. Flour a clean work surface. Once the dough has chilled, roll it out into about a 15×12″ rectangle, about 1/2 inch thick. Using a brush, lightly coat the dough with the almond milk. Liberally sprinkle the moistened dough with the cinnamon sugar mixture.
5. Using a pizza cutter or a sharp knife, cut dough into strips (about 2 to 2 1/2-inches long x 1-inch wide). It is easiest to first cut the dough into long 1-inch strips lengthwise and then to cut those horizontally into 2 to 2 1/2-inches long strips. Pick up one strip and gently twist the dough into a spiral shape. You can refer to a photo of the final cookie in the blog post to get a better idea of the final appearance. If any sugar falls out, you can roll the cookie dough in it.
6. Lay the twists onto lined the baking sheet. These cookies don’t expand much so you can load up the baking sheet without worry!
7. Place into the oven and bake for 18-20 minutes or until golden. Watch carefully and rotate the tray halfway through baking.

Recipe & all images: @consciouschris