Cinnamon Swirl Cookie Recipe
By Bob Sherman
This is a cookie I created this year. It is a variant of my Grandmother's sugar cookie recipe which I created because I love the taste of cinnamon.
- 3/8 cup butter (room temperature)
- 3/8 cup soft shortening (I use butter flavor Crisco®, but this recipe predates that so regular shortening may be used)
- 1 cup sugar
- 2 eggs
- 1/2 teaspoon vanilla or lemon extract (I prefer the imitation vanilla extract for these)
- 2 1/2 cups flour (all purpose)
- 1 teaspoon baking powder
- 1 teaspoon salt
Cinnamon Sugar Filling
The filling is made with equal parts of cinnamon powder and confectioner's sugar. The flavor may be enhanced with the addition of a bit of clove powder and nutmeg.
Wet mix - Cream together the butter, shortening, sugar, eggs, and vanilla.
Dry mix - Sift together the flour, baking powder and salt.
While blending add the dry mix to the wet mix a little at a time until fully blended.
Split the dough into two equal sections.
Wrap each section in plastic wrap and refrigerate for at least 1 hour. This will make it easier to roll out.
Roll out the dough to between 1/8 and 1/4 inch thick.
Warm up some honey and brush the dough surface with it. I use a basting brush for this. Warm honey will spread more easily than cold honey.
Sprinkle the entire surface with your cinnamon sugar.
Roll the dough up as tightly as possible.
Wrap the roll in plastic wrap and refrigerate overnight. It is vital that the dough be quite cold for the next step.
Use a sharp non serrated knife to slice the roll into 1/4 inch thick slices.
Place the slices on a cookie sheet with a spatula.
Preheat oven to 400 degrees F.
Bake until edges are lightly browned (6 -8 minutes).
Allow to sit on the sheet for 1 minute after removing from the oven, then use a spatula to transfer to cooling racks. Note: we never had cooling racks and used to place cookies atop bath towels spread out on a table to cool. So if you don't have cooling racks try that.
Hints And Tips
Always bake these one sheet at a time.
Always allow the cookie sheets to cool before placing more cookies on it.
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Disclaimer: The information presented here is accurate to the best of my knowledge and common chocolate making practices as of the time of this writing - originally published in December 2007 and updated in November 2010. The author and the publisher accept no liability for the use or misuse of any of the information presented in this article. This article is presented for informational purposes and is used at your own risk.
Author: Bob Sherman
Publisher: Bobby's Craft Boutique Inc.
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