1/2 c. butter, softened
3 oz. cream cheese, softened
1 c. powdered sugar
1/2 t. baking powder
1/2 t. salt
1/2 t. cinnamon
1 1/2 t. vanilla
2 1/4 c. flour
White Chocolate glaze
For the cookies:
In mixing bowl, combine butter and cream cheese. Beat for 30 seconds. Add powdered sugar, baking powder, salt and cinnamon. Scrape bowl, and add egg and vanilla. Add flour and beat until all ingredients are well-mixed. Chill 1 hour.
Preheat oven to 375. On a lightly floured surface, roll out dough to 1/4 inch thick. Cut out cookies with a fluted round cutter. Place cutouts an inch apart on cookie sheets, and bake 8 min. Transfer to rack and cool.
White Chocolate Glaze: In a small saucepan, melt 1 c. white chocolate baking pieces or chips and 2 T. shortening.
Cinnamon Glaze: Repeat white glaze, but add a T. of cinnamon, stirring well. Put warm cinnamon glaze in a ziplock bag, and cut a tiny hole in the bottom of the corner.
When cookies are cool (I did this the next day), spoon on a circle of white glaze, then a few "drops" or "squiggles" of cinnamon glaze.
Using a skewer, or toothpick, swirl glazes to get a marble effect.
Store in layers between waxed paper in an airtight container. May be frozen for 3 months.