Food & Drink Magazine

Cinnamon-Roll Cookies

By Vall444
Cinnamon-Roll Cookies
Products for 18-20 cookies:
1/2 cup granulated sugar
2 tbsp plus 1 tsp ground cinnamon, divided
3 cups flour
2 tsp baking powder
1/2 tsp salt
1 cup butter, softened
1 cup brown sugar
2 eggs
1 tsp vanilla extract
1 cup confectioners' sugar
1/4 cup warm water
1/2 tsp powdered egg whites or meringue powder
In a small bowl combine granulated sugar and 2 tbsp cinnamon for filling, then set aside. In a medium bowl whisk together flour, baking powder, 1 tsp cinnamon and salt, set aside. In a large bowl cream butter and brown sugar until well blended. Grasually add the flour mixture. On a sheet of parchment paper pat dough into a 16x 9-inch rectangle, wetting hands with water as needed to keep from sticking.
Sprinkle half of cinnamon-sugar filling over the dough. Beginning on a long side and using the paper to help, roll the dough into a tight log. Dust the outside of the log with remaining cinnamon-sugar filling. Wrap log in plastic wrap and chill for at least 3 hours. Preheat oven to 350F. Slice chilled dough into 1/4 inch slices and arrange 1 inch apart on parchment-lined baking sheets. bake 10 to 12 min., or until golden. Let cookies cool on the pan for 5 min., then transfer to a wire rack to cool completely.
In a small bowl, mix together confectioners' sugar, warm water, and powdered egg whites or meringue powder. Drizzle icing over cooled cookies. Let them stand at room temperature until icing sets.
Enjoy Christmas festivities with my delicious sweet temptations. Look forward to my next Christmas recipe!

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