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| Cinnamon Roll Cookies |
3 cups all-purpose flour
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup butter or margarine (at room temperature)
1 cup sour cream
1 large egg
2 teaspoons vanilla
1/2 cup sugar
1 Tablespoon Cinnamon
For the glaze:
2 cups sifted confections sugar
3 tablespoons milk
1/2 teaspoon vanilla
In a large bowl cream butter and sugar. Add the sour cream, egg, and the 2 teaspoons vanilla, beating well. Add baking powder, baking soda, and salt, mixing well. Add the flour and mix until flour disappears.
Divide dough into two portions, wrap in plastic wrap, and chill for at least 1 hour, until easy to handle.
Preheat the oven to 375°F. Mix 1/2 cup sugar with cinnamon.
On a lightly floured surface, roll out 1 piece of dough into a rectangle 1/4" thick. Sprinkle with half of the cinnamon/sugar mixture and roll up lengthwise like a jelly-roll.
Using a very sharp knife (or a long piece of thread) cut the rolled up dough into 1/4" slices and place 2 inches apart on a lightly greased cookie sheet.
Bake for 8 to 10 minutes or until the cookies look firm and bottoms are lightly browned. Remove cookies and cool on wire racks. Repeat with remaining dough. Drizzle with glaze when cooled (below)
To prepare the glaze, in a medium-size bowl, stir together confectioners sugar, half of the milk, the 1/2 teaspoon vanilla. Gradually stir in enough of the remaining milk to make the mixture of glazing consistency. Spread the top of each cooled cookie with some of the glaze. Allow glaze to dry completely. Store cookies in an airtight container (do not freeze glazed cookies). |
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