Page 22 - CIA Christmas Cookie Recipes

LINDSA 'S CINNAMON

ROLL COOKIES

INGREDIENTS PROCEDURE

3 cups all-purpose flour, plus more
for surface

1 tsp. baking powder 01 Heat oven to 350° and line two baking
1 tsp. kosher salt sheets with parchment paper. In a
1 c. (2 sticks) butter, softened large bowl, whisk together flour,
1 c. granulated sugar baking powder, and salt. In a large

1 large egg bowl using a hand mixer (or in the
1 tbsp. milk bowl of a stand mixer), beat butter
1 tsp. pure vanilla extract and sugar until fluffy and pale in

FOR FILLING color. Add egg, milk, and vanilla and
2 tbsp. melted butter beat until combined, then add flour
1/4 c. packed brown sugar mixture gradually until totally

2 tsp. ground cinnamon combined. Divide dough
FOR GLAZE in half.
1 1/4 c. powdered sugar

2 tbsp. milk On a floured surface, roll each piece
02 of dough into a 9"-x-10" rectangle. In

small bowl, combine brown sugar and
PREP TIME cinnamon. Brush rectangles with

melted butter and sprinkle with sugar
mixture. Tightly roll up each
Prep | 45 m rectangle into a tight log. Slice into

Cook | 12-15 m ½"-thick slices and transfer to
prepared baking sheets, spaced 1"
Ready in | 1 h apart. Bake until lightly golden, 12 to

14 minutes. In small bowl, combine
powdered sugar with milk and drizzle

over cookies.