1 cup water
1 cup flour
3/4 cup butter
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 cup water
1 cup unbleached all-purpose flour
1 cup confectioners' sugar
1/2 cup butter
1/2 cup margarine, softened
In a large bowl, combine water, flour, butter, salt and cinnamon. Mix well, then gradually stir in water, one cup at a time, until all the water is absorbed. After about 30 minutes, add flour and salt gradually to flour mixture.
Continue to stir until dough reaches the consistency of coarse meal. On a floured surface, roll the dough into a ball about 1/4 inch thick. Cut into 1-inch cubes.
Turn dough ball out onto a lightly floured surface, and divide in half. Roll the ball out into a 10-inch circle. Spread one cup of confectioners' sugar evenly around center of circle, then sprinkle top with 1/2 cup of butter. Continue to knead until dough is firm but elastic, about 4 minutes. Place cream cheese in a small mixing bowl.
Using a fork or wooden pick, beat egg whites until soft peaks form. Fold egg whites into dough until just moist. Gently press bagel into center of circle, allowing excess to drip off. Place remaining 1 cup confectioners sugar over cream cheese; spread mixture over cream cheese. Sprinkle top with 1/2 teaspoon vanilla.
Using a fork, spread remaining 1 cup confectioners' sugar over cream cheese; top with remaining 1/2 teaspoon vanilla. Place on ungreased cookie sheet.
Bake 25 to 30 minutes. Keep the cookies from drying out. When the cream cheese has set, completely spread the filling over the cookie sheet. Let the cookies rest on a wire rack covered with plastic wrap.
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