Wednesday, September 10, 2014


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!


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
Freezing: excellent


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
or freeze.

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