Faced with the forecast of snow .. yes, snow! ..on September 10 ...
I was not exactly jubilant. Armed with old sheets and squares of plastic I
faced the mist and chill to protect my favorite flowers from the
predicted freeze overnight.
If the promised change in weather holds true this is a just a blip
and some lovely Indian summer days are coming on the weekend.
With that settled, the warmth of my kitchen was what I needed to compensate
for the change of scene on the outside.
A cookie and a cup of tea can gladden the heart of most any day.
I tried a new cookie concept and it will be a keeper!
Here is how it is done.
After the dough is made and chilled, roll out a 1/3 portion.
Spread with butter, then brown sugar and sprinkle with cinnamon.
Roll up as you would a cinnamon roll.
Moisten the last ½ inch with water and press lightly to adhere.
Cut into ½ - inch slices.
After placing the spirals on the parchment, I left them as is, not
knowing how they would look after baking.
Would they spread or stay in a clump?
On the next sheet, I pressed the dough down slightly to make a flatter cookie.
The cookies on the foreground are the ones I left without pressing down.
They baked into a larger cookie because they spread more.
To the back are the ones I pressed down and even though the exact amount
of dough is in both, the second tray stayed in tighter pinwheels.
So there you have it ... a choice .. with no change in flavor or goodness...
.... just a preference.
I am thinking my grandchildren will love these!
CINNAMON ROLL SUGAR COOKIES
½ butter, softened
1 cup sugar
1 large egg
1 tsp. vanilla
½ cup sour cream
Cream butter and sugar together until light and fluffy. Add egg and vanilla;
beat until combined. Add sour cream beating until incorporated.
2 3/4 cups flour plus ¼ cup
½ tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
Blend 2 3/4 cups flour with baking powder, baking soda and salt.
Add to creamed mixture just until combined. Add enough of remaining flour,
a tablespoon at a time, to obtain the right consistency for rolling.
Divide dough into thirds; flatten each 1/3 into a square about an inch thick;
wrap in plastic wrap and chill in the fridge for at least 2 hours.
6 tbsp. butter, softened
3/4 cup brown sugar
After dough is chilled roll one portion into a rectangle, approx. 12" x 8",
on a floured surface. Spread with butter, about 2 tbsp. Spread about
¼ cup brown sugar evenly over top. Sprinkle with brown sugar.
Roll up beginning at the long end; moisten edge with water and press lightly to seal.
Cut into ½ slices. ( a serrated-edged knife worked well for me)
Place on parchment-lined baking pan. Bake in preheated 375 degree oven for
7 to 9 minutes or until lightly browned.
Remove and allow to cool for 5 minutes on baking sheet before removing to wire rack
to cool completely. Spread with frosting.
Yield: about 36 cookies
4 oz. cream cheese, softened
3 tbsp. butter, softened
2 tbsp. milk
½ tsp. vanilla
1½ - 2 cups powdered sugar
Beat cream cheese and butter together until smooth; add milk and vanilla.
Gradually add powdered sugar until desired consistency. Frost cookies and refrigerate