25 Days of Christmas Cookies

Haillie acts like she is too old to be excited for Christmas. Teenagers! Tell me it's a stage? Even though she thinks she is too old to share her enthusiasm she still enjoys a cup of black tea with a touch of hazelnut creamer & dunks a cinnamon nut chocolate spiral.
Day 3
Cinnamon Nut Chocolate Spirals
Ingredients
1-1/2 cups all purpose flour
1/4 tsp salt
1/3 cup butter, softened
3/4 cup sugar, divided
1 egg
1 cup mini semisweet chocolate chips
1 cup walnuts, very finely chopped
2 tsp ground cinnamon
3 tbsp butter
Directions
Combine flour and salt in small bowl; set aside. Beat softened butter and 1/2 cup sugar in large bowl with electric mixer at medium speed until light and fluffy. Beat in egg. Gradually add flour mixture. Cough will be stiff. (If necessary, knead dough by hand until it holds together.) Roll out dough between 2 sheets of waxed paper into 12x10-inch rectangle. Combine chips, walnuts, remaining 1/4 cup sugar and cinnamon in medium bowl. Melt 3 tablespoons butter; pour hot melted butter over chocolate chip mixture; mix well. (Chips will partially melt.) Spoon mixture over dough. Spread evenly, leaving 1/2-inch border on long edges. Using bottom sheet of waxed paper as guide and starting at long side, tightly roll up dough jelly-roll style, removing waxed paper as you roll. Wrap in plastic wrap; refrigerate 30 minutes to 1 hour. Preheat oven to 350⁰F. Lightly grease cookie sheets. Unwrap dough. Using heavy thread or dental floss, cut dough into 1/2-inch slices. Place slices 2 inches apart on prepared cookie sheets. Bake 14 minutes or until edges are light golden brown. Cool completely on wire racks. Makes about 2 dozen cookies.