Tuesday, November 18, 2008

Cinna-Spin Cookies

1 Pouch Betty Crocker sugar cookie mix
1/2 tsp ground cinnamon
1/2 cup butter or margarine, softened
1 egg slightly beaten
1 T ground cinnamon

1 cup powdered sugar
2 T milk
1/4 tsp vanilla

1- Heat oven to 375°F. In large bowl, mix cookie mix and 1/2 teaspoon cinnamon. Stir in butter and egg until soft dough forms. On piece of waxed paper, shape 1 tablespoon cinnamon into a line about 5 inches long.

2- Using floured fingers, shape 1 tablespoon of dough into a rope 5 inches long. Press one side of dough rope into cinnamon. On ungreased cookie sheet, coil dough rope tightly, cinnamon side facing center, into cinnamon-roll shape.

3- Press end of rope into roll to seal. Repeat with remaining dough. Place cookies 2 inches apart on cookie sheets.

4- Bake 7 to 10 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.

5- In small bowl, mix glaze ingredients until smooth. Drizzle over cookies.
High Altitude (3500-6500 ft): Decrease butter to 1/3 cup.

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