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Cinnamon Sugar Roll Cookies

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Posted By: SandyE
Posted In:  Cookies
Page Views:  2145 views
Preparation Time:  150 minutes
Cooking Time:  8 minutes
Course: desserts
Cusine: north american

Ingredients

Basic Cookie Dough (see below 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)

 

Basic Cookie Dough

1/4 cup butter, softened
1/4 cup shortening
2 ounces cream cheese, softened
1 cup packed brown sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 egg
2 teaspoon vanilla
2 1/2 cups all-purpose flour

 

Directions

For the Basic Cookie Dough:  1. In a large bowl, combine butter, shortening, and cream cheese.  Beat with an electric mixer on medium to high speed for 30 seconds.  Add brown sugar, baking powder, salt, cinnamon, and nutmeg.  Beat until combined, scraping bowl occasionally.  Beat in egg and vanilla until combined.  beat in as much of the flour as you can with the mixer.  Using a wooden spoon, stir in any remaining flour.  Makes about 2 1/4 cups dough. Set aside.

2. 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.

3.Take the prepared cookie dough and place it 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.

4. 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.

5. 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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