Cookie 3- Cinnamon Spirals pg. 554

Huzzah! Snow day!



After darling took me out for a nice lunch I came back and decided to repay him with cookies. Today we're working on these fun little treats that are not as simple as some of the previous. Not to say they are difficult either tho.

Cookies-

Ingredients:

2 1/3 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
3/4 cup unsalted butter, softened
1 cup granulated sugar
1 egg
1 1/2 tsp vnilla extract

Directions:

In a bowl, whisk together flour, baking powder, and salt until well combined. Set aside.



In a large bowl, using an electric mixer on medium speed, cream butter and granulated sugar until light and fluffy, about 3 minutes.



Add egg and beat well. Beat in vanilla.



Scrape down sides of bowl. On low speed or using a wooden spoon, gradually add flour mixture, beating just until blended.



Shape dough into a flat rectangle.



Tightly wrap in plastic wrap and chill for at leat 1 hour.





Using confectioner's sugar or flour, lightly dust a pastry board, clean countertop or other flat surface and a rolling pin. Unwrap dough and roll into a 12- by 9- inch rectangle of uniform thickness.

Filling-

Ingredients:
1/2 cup granulated sugar
2 tbsp ground cinnamon
2 tbsp unsalted butter, melted

Directions:

In a small bowl, combine granulated sugar and cinnamon until well blended.



Spread melted butter evenly over dough to within 1/2 inch of edges.



Sprinkle cinnamon sugar evenly over butter.



Starting with long edge, tightly roll up dough jelly-roll style to form a log.




Tightly wrap in parchment paper or plastic wrap and chill for at least 3 hours or overnight.



Preheat oven to 375F (190C). Unwrap chilled dough log. Using a sharp knife, cut log into 1/4 inch (0.5 cm) slices.







Place on a cookie sheet lined with parchment paper, about 2 inches apart.



Bake one sheet at a time in preheated oven for 8 to 11 minutes or until edges start to turn lightly golden.

Immediately slide parchment paper onto a wire cooling rack. Cool cookies for 5 minutes, then transfer from parchment paper to rack and cool completely. This recipe yields approximately 45 cookies.