Cinnamon Chocolate Nut Spirals

Skill Level: Intermediate
Makes: 2 dozen

1 1/2 cups all-purpose flour
1/4 tsp. salt
3/4 cup sugar, divided
1/3 cup butter, softened
1 egg
1 cup mini semisweet chocolate chips
1 cup very finely chopped walnuts
2 tsp. ground cinnamon
3 tbsp. butter

Combine flour and salt in small bowl; set aside. Beat 1/2 cup sugar and 1/3 cup softened butter in large bowl with electric mixer at medium speed until light and fluffy. Beat in egg. Gradually add flour mixture. Dough 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. Remove waxed paper from top of rectangle.

Combine chips, walnuts, remaining 1/4 cup sugar and cinnamon in medium bowl. Melt 3 tbsp. 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. (If dough is chilled longer than 1 hour, slice with sharp, thin knife.)

Heat oven to 350º. 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.