Are they cinnamon buns or cookies? That’s what I wondered when I first saw the lovely array of Christmas treats my preschooler’s cooking class presented to parents at their holiday party the other day. Don’t get me wrong; they were lovely looking goodies, but at first glance I wasn’t quite sure what I was biting into.
Turns out the cinnamon spirals laced with ooey-gooey vanilla icing were in fact cookies. And darn good ones at that. If you have cinnamon lovers in your home, these Cinnamon Bun Cookies won’t last long. They are that good.
Another one of my favorite cookies from the party was a Double Chocolate Brownie Cookie. I dubbed it the chocoholic’s kryptonite. It was sweet, chewy, rich and every single bite was filled with fudgy goodness.
CINNAMON BUN COOKIES
Ingredients:
1 roll refrigerated sugar cookie dough, any brand
1/2 stick butter, melted
2 tablespoons sugar
2 tablespoons cinnamon
3 cups powdered sugar, divided
About 1/4 cup milk
1 to 1 1/2 teaspoon vanilla
Directions:
Preheat oven to 350 degrees.
Roll cookie dough out on smooth surface using 1 cup powdered sugar (instead of flour) to prevent the dough from sticking to surface and rolling pin. Roll into a rectangle about 1/8 to 1/4 inch thick. Brush top with melted butter. Mix sugar and cinnamon in a baggie, sprinkle generously with the sugar-cinnamon mixture. Roll from the longest side, cut into 1/2 inch thick slices.
Place spiral side up on lightly greased cookie sheet. Bake for 8 to 10 minutes or until golden brown on edges.
Let cool on sheet for about 2 minutes, then remove to flat surface to cool completely.
In a medium mixing bowl, combine 2 cups powdered sugar, 1 to 1 1/2 teaspoon vanilla, and milk (add milk gradually until desired consistency is reached). Beat until smooth, adding extra powdered sugar or milk (and vanilla, if needed) until desired consistency and volume is reached.
Pour into a baggie, cut off very small corner of bag and drizzle liberally over cooled cookies.
Let stand for several hours or overnight for glaze to set.
DOUBLE CHOCOLATE BROWNIE COOKIES
Ingredients:
2/3 cup shortening
1-1/2 cups packed light brown sugar
1 tablespoon water
1 teaspoon vanilla extract
2 eggs
1-1/2 cups all-purpose flour
1/3 cup cocoa
1/2 teaspoon salt
1/4 teaspoon baking soda
2 cups (12-oz. pkg.) Semi-Sweet Chocolate Chips
1/4 cup chopped walnuts
Directions:
Heat oven to 375 degrees.
Beat shortening, brown sugar, water and vanilla in large bowl on medium speed of mixer until well blended. Add eggs; beat well.
Stir together flour, cocoa, salt and baking soda. Gradually add to sugar mixture, beating on low speed just until blended. Stir in chocolate chips.
Drop dough 2 inches apart onto ungreased cookie sheet.
Sprinkle chopped walnuts on each cookie, pressing down lightly.
Bake 7 to 9 minutes. Do not overbake.
Makes about 30 cookies.
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