1½ cups self-rising flour
¼ teaspoon ground cinnamon
1 cup butter or margarine, softened
1 3-ounce package cream cheese, softened
1 cup sugar
1 egg yolk
1 teaspoon vanilla extract

In a small bowl, combine flour and cinnamon; set aside.

Preheat oven to 350°F.  Lightly spray cookie sheets with non-stick vegetable spray.

In a large mixing bowl, combine butter and cream cheese; beat until smooth and well blended.  Gradually beat in sugar until mixture is fluffy.  Add egg yolk; beat until well blended.  Stir in vanilla extract and flour mixture.  Shape dough by teaspoonfuls into small balls.  Place, 1-inch apart, on prepared cookie sheets.  Press with a fork to make a crisscross pattern.

Bake for 15 minutes or until lightly browned.  Remove from cookie sheets; cool completely on a wire rack.

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