[CnD] recipe, Cinnamon-Sugar Roll Cookies

Raquel Vega diva_bear at pacbell.net
Wed Aug 3 12:55:00 GMT 2011

Cinnamon-Sugar Roll Cookies
Basic Cookie Dough
cup salted and roasted mixed nuts, finely chopped
cup packed brown sugar
teaspoon ground cinnamon
tablespoons butter
Vanilla Glaze
Chopped salted and roasted mixed nuts (optional)

1. Prepare Basic Cookie Dough. Between sheets of lightly floured waxed paper, roll dough into a 16x9-inch rectangle. In a medium bowl, combine 1/2 cup mixed nuts, brown sugar, and cinnamon. Cut in butter until mixture clings together. Sprinkle 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.
2. Preheat oven to 375°F. Line a cookie sheet with parchment paper. Cut roll into 1/4-inch slices. Place slices 2 inches apart on the prepared cookie sheet.
3. Bake in the preheated oven about 8 minutes or until edges are lightly browned. Cool on cookie sheet 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.

To Store: Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
Vanilla Glaze: In a small bowl, stir together 1 cup powdered sugar and 1 teaspoon vanilla. Stir in enough milk (3 to 4 teaspoons) to make a glaze of drizzling consistency.

Basic Cookie Dough Recipe: In a large bowl, combine 1/4 c. butter (softened), 1/4 c. shortening, and 2 ounces cream cheese (softened). Beat with an electric mixer on medium to high speed for 30 seconds. Add 1 c. brown sugar, 1/2 tsp. baking powder, 1/2 tsp. salt, 1/2 tsp. ground cinnamon, and 1/4 tsp. ground nutmeg. Beat until combined, scraping bowl occasionally. Beat in 1 egg and 2 tsp. vanilla until combined. Beat in as much of the 2-1/2 c. all-purpose flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Makes about 2-3/4 cups dough.
G. Raquel Vega Avon representative
Diva_bear at pacbell.net
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