Page 153 - Classic Cookies with Modern Twists

4. Bake 45 minutes, rot ating the pan half way through, or until

the edges begin to brow n and a knife inserted into the center
comes out clean. Move the pan from the oven to a wire rack to
cool completely.

5. To make the glaze, in a small pan over medium-low heat,
warm the milk and butter. When the butter has melted, whisk in
the sugar and cinnamon, making sure to break up any lumps.
When the glaze begins to bubble, remove the pan from the heat
and let it cool slightly before drizzling over the cookies. Smooth

the glaze with a small spatula, if desired, and allow it to harden
before cutting.