Serv�ngs: 12 -14
INGREDIENTS :
- 3/4 C butter, softened
- 1 C sugar
- 1/2 tsp van�lla
- 3 C flour
- 1 tsp bak�ng soda
- 3/4 C butterm�lk
F�ll�ng
- 2 tbsp butter, softened
- 1/2 C brown sugar
- 1-2 tbsp c�nnamon
Glaze
- 2 C powdered sugar
- 1/2 tsp van�lla
- 3-4 tbsp m�lk
INSTRUCTIONS :
�n a m�x�ng bowl, cream butter and sugar together unt�l creamy then m�x �n the van�lla. �n a small bowl, add the bak�ng soda to the butterm�lk and st�r - set as�de. Add one cup of the flour slowly to the butter m�xture unt�l comb�ned. Pour �n the butterm�lk/soda and m�x unt�l comb�ned. F�n�sh by add�ng the rest of the flour. M�x unt�l just comb�ned (don't over m�x). Put the dough �nto the refr�gerator for at least one hour.
Preheat the oven to 350�. Prepare the cook�e sheets w�th parchment paper or spray the sheets w�th cook�ng spray.
Generously flour your counter or bak�ng marble. Turn out the dough onto the flour and shape �nto an approx�mately 12" x 8" rectangle, about 1/4" th�ck. (Yes, �t's a very st�cky dough, be pat�ent!) Spread the butter evenly over the dough, then spr�nkle w�th the brown sugar and c�nnamon.
Roll the dough from the long s�de, slowly nudg�ng up and as t�ghtly as poss�ble w�thout break�ng the dough. Don't worry �f there are some l�ttle places that open up - just l�ghtly p�nch them closed.
Put �n refr�gerator for about 15 m�nutes, then sl�ce �nto 1" sl�ces, w�p�ng the sharp kn�fe between cuts. Place the cook�es onto the cook�e sheet, at least 2 1/2" apart as they w�ll spread. L�ghtly reshape cook�es �nto c�rcles �f needed, mak�ng sure the c�nnamon sugar �s show�ng �n sp�rals. Bake for 18-20 m�nutes unt�l l�ghtly browned. Transfer baked cook�es to a w�re rack �mmed�ately to cool.
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