I had a really long day yesterday. I slept poorly, was up early and worked a long day. I’m getting ready to launch the fall menu at Italian by Night which causes me to be as friendly as a barracuda. Being a perfectionist has it’s drawbacks! At some point in the afternoon the phone rang at work, which is not unusual given that I work in a restaurant, except that the call was for me. That never happens… “Hi Mom” It was Sara; my daughter who rarely calls me. “Whats wrong?” She pauses. She knows the tone in my voice is the one to stay away from. “Would you like to do something after work?” First thought – no, I want to go home by myself and fret until I fall asleep. My response – “Sure, I’ll call you when I finish.” We met at our favorite spot, shared a plate of nachos and caught up on her week, my week, Kate and Meg stuff… It was lovely. These cookies are for her.
Cinnamon Roll Cookies
adapted from Canadian Living test kitchen recipes
3/4 cup butter, softened
1 cup packed brown sugar
1/2 teaspoon vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
Beat butter and sugar in stand mixer or with a hand mixer. Beat until fluffy.
Add egg and vanilla – beat well.
In a separate bowl whisk together flour, baking powder, cinnamon and salt.
Blend four mixture into butter mixture by thirds. Blend until well mixed.
Divide dough in half and shape into discs.
Wrap discs in plastic wrap and refrigerate 1 hour.
Let stand for 15 minutes until soft enough to roll out. I TRIED ROLLING THE DOUGH ON A FLOURED BOARD…
Roll out cookie dough between two pieces of 10″ x 12″ rectangles of waxed paper.
2 tablespoons brown sugar
1 1/2 teaspoon cinnamon
Mix together well.
Spread half of the cinnamon/sugar mixture over the rectangle.
Starting at the long side, roll up the dough.
Wrap in plastic wrap and refrigerate 30 minutes.
Repeat with remaining cookie dough and filling.
Preheat oven 375*F
Cut rolls into 1/4″ thick slices and place cut side down on parchment lined baking sheets.
Bake one baking sheet at a time for 12 minutes or until cookies are slightly golden on bottom and sides.
Allow to cool for 1 minute then transfer to cooling racks to cool completely.
1/3 cup icing sugar
enough milk to make a drizzle
Mix well then using the TINES of a fork drizzle over cooled cookies.
Store in an air tight container for up to 5 days. They really won’t last that long! Freeze up to 2 weeks