Ingredients: |
Ingredients: Cookies:
2½ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
1 stick butter (minus 2 tablespoons), softened to room temperature
¾ cup granulated sugar
1 large egg
1½ teaspoons vanilla extract
Cinnamon Filling:
2 tablespoons butter, melted and cooled
¼ cup granulated sugar
1 tablespoon ground cinnamon
Icing:
½ cup powdered sugar
1½ tablespoons milk
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Directions: |
Directions:1. In a medium bowl, sift together flour, baking powder, and salt. Set aside.
2. In a mixer fitted with a paddle attachment, beat butter and sugar on medium-low speed for 1 minute. Beat in egg and vanilla extract until combined. Reduce speed to low. Add flour mixture and beat just until combined. Do not over mix.
3. Form dough into ball (dough should be soft but if it's hard to handle, add a bit more flour), and cut into 2 equal pieces. Flatten each dough to form a disc and wrap with plastic wrap. Refrigerate for 1-2 hours, until firm enough to roll.
4. Take one piece of dough out of the fridge and let it sit on the counter for a few minutes to soften slightly for easy rolling. On a lightly floured surface (or between 2 pieces of parchment paper), roll the dough into a 10x8 inch rectangle, to about ¼-inch thickness. Spread the dough with half of the butter (1 tablespoon). Mix ¼ cup of sugar and cinnamon in a bowl, then sprinkle half the mixture on top of the butter and press gently.
5. Roll up dough to form a log, starting with the longer edge. If dough is too soft to cut at the point (and it probably is), chill log in fridge until firm, about 30 minutes. You can transfer it to a plate and cover loosely with plastic wrap. Repeat the process with the second dough.
6. Preheat oven to 350º. Line 2 baking sheets with parchment paper.
7. Remove logs from refrigerator. Cut into ½ inch slices, and place cut side up on the baking sheet, 1-2 inches apart.
8. Bake for 10-12 minutes, or until cookies appear to be golden brown at the edges. The cookies should be bright and soft, so don't be tempted to bake them for longer. Allow cookies to cool in the pan for 5-10 minutes, then gently transfer to a wire rack to cool completely.
9. Making the Icing: Whisk the ingredients together in a bowl, adding a little milk at a time (you might not need to use it all) until your reach a thick but pourable consistency. Then, drizzle over the cookie using a spoon or a piping bag.
10. Store cookies at room temperature in an airtight container for up to one week or freezer for up to 2 months. To thaw, leave on the counter, still covered, or overnight in the fridge. |
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