They were: they tasted amazing and looked great as well!!! These were a bit more work than the other cookies though…. The Triple Chocolate Cookies, the Lemon Ricotta Cookies with Lemon Glaze and the Granola Grabbners were all pretty much scooper-cookies. The Cinnamon Bun Cookies needed to be rolled out, sprinkled with filling, rolled up, refrigerated and sliced before baking.
Cinnamon Bun Cookies
yield: 2 dozen cookies
Vanilla Cookie Dough
½ cup (2 ounces) powdered sugar
¾ cup (1½ sticks, 6 ounces) unsalted butter
½ tsp salt
1½ tsp vanilla extract
1½ cups (6¼ ounces) unbleached all-purpose flour
1 large egg white
1 tbsp water
¼ cup granulated sugar
1½ tsp ground cinnamon
½ cup powdered sugar
2 Tbs heavy whipping cream
½ tsp vanilla extract
½ tsp ground cinnamon
- Prepare dough: In a medium-sized mixing bowl, cream together the sugar, butter,
salt and vanilla. Add the flour, stirring to make a cohesive dough. Flatten the dough into
a disk, wrap it in plastic wrap, and refrigerate until you’re ready to use it.
- Roll the dough: Transfer chilled dough to a lightly floured piece of parchment or
waxed paper. Roll it into a 9×12-inch rectangle. In a small bowl, whisk together
egg white and water until foamy. Brush onto rolled out dough.
In another small bowl, whisk together sugar and cinnamon. Sprinkle it evenly over
the dough. Starting with a long edge, carefully roll the dough into a log, sealing the edge
(if dough sticks to parchment, gently use a metal spatula to guide it off of the paper).
Wrap in plastic wrap or parchment, and freeze until firm.
- Bake the cookies: Preheat oven to 350°F. Lightly grease (or line with parchment)
two cookie sheets. Remove the dough from the freezer and unwrap it.
Using a sharp knife, gently cut it into ½-inch slices.
Transfer them to the prepared baking sheets. Bake the cookies for 12 to 15 minutes,
untill they’re a light golden brown. Remove them from the oven and
transfer to a rack to cool.
- Ice the cookies: Sift or strain the powdered sugar into a medium-sized bowl to remove
any lumps. Whisk the cream into the sugar to make a smooth icing.
Drizzle or spread icing onto cookies (or serve alongside in a bowl for dipping).