Tuesday, June 14, 2011

Cinnamon-Sugar Roll Cookies

 This is one of the six recipes the Basic Cookie Dough from my previous post is used in. If you like cinnamon and nuts you'll love this cookie!  It's really yummy and easy to make.  A little time-consuming since you have to wait for the dough to stiffen hard enough to cut into slices (a couple of hours), but if you have the time easy and well worth it.

Basic Cookie Dough (click here for recipe)
1/2 cup salted and roasted mixed nuts, finely chopped
1/4 cup packed brown sugar
1/2 teaspoon cinnamon
2 tablespoons butter
Vanilla glaze
chopped salted and roasted mixed nuts (optional)

1. In a medium bowl, combine the 1/2 cup chopped mixed nuts, brown sugar and cinnamon.  Using a pastry blender, cut in butter until mixture clings together.

Prepare Basic Cookie Dough.  Place dough between sheets of lightly floured waxed paper; roll into a 16x9-inch rectangle.  Sprinkle nut mixture evenly over dough.  Starting from a long side, roll up dough tightly.  Wrap in plastic wrap or waxed paper.  Freeze about 2 hours or until dough is firm enough to slice.

2. Preheat oven to 375 degrees.  Line a cookie sheet with parchment paper. Cut roll into 1/4 inch slices. Place slices 2 inches apart on the prepared cookie sheet.

3. Bake in the preheated oven about 8 minutes or until edges are lightly browned.  Cool on cookie sheed for 2 minutes.  Transfer cookies to a wire rack; cool.  Drizzle cookies with vanilla glaze.  If desired, sprinkle with additional chopped mixed nuts.  Makes about 60 cookies.

VANILLA GLAZE: In a small bowl, stir together 1 cup powdered sugar and 1 teaspoon milk.  Stir enough milk (3 to 4 teaspoons) to make a glaze of drizzling consistency.

To store: Layer cookies between sheets of waxed paper in a airtight container; cover.  Store at room temperature for up to 3 days or freeze for up to 3 months.

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