May 2, 2012

Cinnamon roll cookies

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From a 2009 Martha Stewart magazine, my newest favorite cinnamon roll cookies!

So much butter, so much sugar and so good.

 

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In a bowl cream orange zest

 

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butter and sugar together.

 

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Add eggs and mix.

 

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Add dry ingredients flour salt and baking powder and combine.

 

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This dough is really soft. Martha said to shape into two balls and refrigerate for an hour. I was in a bit of a hurry so I rolled the dough out right then. I probably ended up using a bit more flour.

 

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Anyway whichever way you decide to go once you get the dough rolled out on wax paper 

 

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place on a baking sheet and refrigerate for about 10 minutes.

 

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In a bowl mix up the cinnamon filling butter brown sugar, chopped walnuts and of course cinnamon.

 

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Get the dough back out

 

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and sprinkle filling evenly over the dough.

 

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Starting at the long side roll it up. I used the wax paper to help roll it evenly.

 

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Refrigerate for an hour or overnight.

 

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Slice logs into 1/4” slices.

 

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refrigerate on baking sheet for 10 minutes while oven is heating. Bake at 350 for about 20 minutes or until the edges start to brown.

 

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Cinnamon roll cookies

Recipe from Martha Stewart living

Ingredients

    For the Dough
       
        2 sticks unsalted butter, softened
        1 cup granulated sugar
        1/4 teaspoon freshly grated orange zest
        2 large eggs
        2 1/2 cups all-purpose flour, plus more for surface
        1 teaspoon salt
        1/2 teaspoon baking soda
    For the Filling
        4 tablespoons butter, softened
        1 cup brown sugar
        1/2 cup chopped walnuts
        1/2 teaspoon ground cinnamon

Directions

    Make the dough:  Cream butter, sugar, and orange zest . Beat in eggs. Add flour,salt, and baking powder and beat until just combined. Divide dough in half, wrap each half in plastic, and refrigerate for 1 hour (or overnight).
     Roll into a 10-by-12-inch rectangle, then trim edges  sorta straight. Repeat with remaining half of dough. Transfer rectangles to a baking sheet, and refrigerate until firm but pliable, about 10 minutes.
    Make the filling: Mix all the ingredients in a small bowl. Crumble mixture evenly over rectangles. Starting on a long side, roll 1 rectangle into a log. Repeat with remaining rectangle. Refrigerate logs for 1 hour (or overnight).
    Preheat oven to 350 degrees. Cut each log into 1/4-inch-thick slices. Transfer to 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 if you haven't eaten them all before then.


2 comments:

Paul said...

Thank you for sharing some of these wonderful cookies with us when we came over to TN to photograph!  This is now my FAVORITE cookie!  I have a double batch chilling in the fridge and will bake some this evening.  Can't wait to chow down.  In the mean time, I'm going outside now to walk about 4 miles to compensate for the calories I am about to consume!
I hope the Lord doesn't answer my daily prayer today, which is,  "Lord if you love me, SHUT MY MOUTH!"

experiemental cook said...

yummy! Over here in Singapore, we have a local version that is thinner and we call it pig's ears :-)

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