CINNAMON SWIRL COOKIES
These dainty spiral cookies are inspired by classic cinnamon rolls that swap sticky yeast bread for more manageable trappings but retain the intoxicating, iconic stripes of sugar and spice. I found this in Martha Stewart Living magazine. I have not tried this recipe, but I'm posting it for safe keeping.
Provided by internetnut
Categories Dessert
Time 34m
Yield 5 1/2 dozen, 66 serving(s)
Number Of Ingredients 12
Steps:
- Make the dough: Sift flour, salt, and baking soda into a large bowl. Beat butter, sugar, and orange zest with a mixer on medium speed until smooth, about 3 minutes. Beat in eggs. Reduce speed to low. Add flour mixture gradually, and beat until just combined. Divide dough in half, wrap each half in plastic, and refrigerate for 1 hour (or overnight).
- Turn half the dough onto floured parchment. Roll into a 10x12-inch rectangle, then trim edges straight. Repeat with remaining half of dough. Transfer rectangles on parchment to a baking sheet, and refrigerate until firm but
- pliable, about 10 minutes.
- Make Filling: Mix all the ingredients in a small bowl until well combined. Crumble mixture evenly over rectangles. Starting on a long side, roll 1 rectangle into a log, and wrap it in the parchment. Repeat with remaining rectangle. Refrigerate logs for 1 hour (or overnight).
- Preheat oven to 350. Cut each log crosswise into 1/4-inch thick slices. Transfer to parchment-lined baking sheets, and bake until edges are golden brown, about 19 minutes. Let cool on sheets on wire racks. Cookies will keep, covered, for up to 3 days.
Nutrition Facts : Calories 80.4, Fat 4.3, SaturatedFat 2.3, Cholesterol 15.6, Sodium 48.8, Carbohydrate 10, Fiber 0.2, Sugar 6.3, Protein 0.8
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