Monday, April 20, 2015

Cinnamon Roll Sugar Cookies

It was that time of the month when Stone and I make our trip through the mountains to visit my mother-in-law, Ms. Betty.  We were up early and on the road by 6:30 am. Whew, that's early, especially after a late night out at our friends house last night.  As it began to get light, you noticed I did not say the sun began to come out, because it didn't.  It rained the entire trip, sometimes raining cats and dogs as one would say.  Luckly, by the time we arrived it had stopped.  We unloaded all the supplies that she needed us to bring. Also, I always bake her a treat to enjoy and share with her friends, which this month was Cinnamon Roll Sugar Cookies.  This always makes it difficult for Lucy, being in the car with the smell of food.  For the longest time she will just stares at it like she's trying to figure out how to get into it but not get caught.  We learned quite sometime ago to buckle her into her car seat or she will get into things she shouldn't.   Lucy does get a special treat when she goes to visit Ms. Betty.  As we are leaving Knoxville, we stop, per Ms. Betty's request and pick up a dozen Krispy Kreme donuts at our local store. Who ever is working the drive up window always gives Lucy a treat.  Hmm, I wonder if it taste like Krispy Kreme Donuts.  After she had consumed every last crumb, she finally settled in, closed her eyes and napped for the three hour trip.

Cinnamon Roll Sugar Cookies
Cinnamon Roll Sugar Cookies
Makes 25-30
Cookie Ingredients:
3/4 cup (1 1/2 stick) butter, softened
3/4 cup granulated sugar
1/4 cup powdered sugar
2 large eggs
1/2 teaspoon vanilla
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
Filling Ingredients:
4 Tablespoons butter, softened
1/2 cup brown sugar
1 teaspoon cinnamon
Glaze Ingredients:
2 Tablespoons cream cheese, softened
2 Tablespoons butter, softened
1 cup powdered sugar
1/2 teaspoon vanilla
1-2 Tablespoons milk
Cookie Instructions:
1.  In a large bowl, cream together the 3/4 cup butter,  3/4 cup granulated sugar and 1/4 cup powdered sugar for 3-4 minutes until light and fluffy.  Add eggs and vanilla and mix well.  Add one cup flour, baking powder and salt. Mix.  Add remaining flour and mix just until flour is incorporated and the dough is smooth and soft.  Flatten the dough into a thick disk, wrap in plastic wrap, and chill for at least 1 hour.
Filling Instructions:
2.  Combine 4 Tablespoons butter that has been sitting out at room temperature, brown sugar and cinnamon.  Mix by hand until smooth.  Set aside until ready to use.
Rolling Cookie Instructions:
3.  Roll out dough to 1/4" thickness.  You want it rolled out like you would cinnamon rolls, not a square.  With a angled spatula, I spread the filling over the entire cookie dough.   I then rolled it like you would a cinnamon roll, at this point I put it back into the refrigerator for about 30 minutes, it just made it easier to cut.  
4.   Preheat oven to 350'.
5.  Then I cut each cookie into 1/2" pieces.  Placing each slice on parchment lined cookie sheet.  Bake for 9-11 minutes.  I did mine 11 minutes, depending on your oven.  They should still be pale in  color.  Let cookies cool on cookie sheet 1-2 minutes before transferring them onto cooling rack to cool completely.
Glaze Instructions:
6.  Prepare glaze by missing together the butter, cream cheese and powdered sugar until thick and smooth.  Add the vanilla and 1 Tablespoon milk.  Continue adding milk, 1/2 Tablespoon at a time, until the glaze is thick but pourable.    Drizzle glaze over cooled cookies.  Store chilled in a airtight container.

Lucy spent most of her time while visiting Ms. Betty looking for crumbs but not getting very lucky.

Oooh, the pansies were in full bloom.