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

So much butter, so much sugar and so good.

 

In a bowl cream orange zest

 

butter and sugar together.

 

Add eggs and mix.

 

Add dry ingredients flour salt and baking powder and combine.

 

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.

 

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

 

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

 

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

 

Get the dough back out

 

and sprinkle filling evenly over the dough.

 

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

 

Refrigerate for an hour or overnight.

 

Slice logs into 1/4” slices.

 

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.

 

 

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.