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Categories:
sugar ground cinnamon all-purpose baking powder ground cinnamon salt unsalted butter lemon brown sugar eggs vanilla extract powdered sugar powdered egg whites
Viewed: 16 - Published at: 5 years agoIngredients
- 1/2 c. sugar
- 2 Tbsp. ground cinnamon
- 3 c. all-purpose flour
- 2 tsp. baking powder
- 1 tsp. ground cinnamon
- 1/2 tsp. salt
- 1 c. unsalted butter, at room temperature
- Zest of 1 lemon, or 1/2 an orange
- 1 c. brown sugar
- 2 eggs
- 1 tsp. vanilla extract
- 1 c. powdered sugar
- 1/4 c. warm water
- 1/2 tsp. powdered egg whites
Method
- For the filling combine sugar and 2 TBSP cinnamon in a small bowl, set aside.
- Whisk flour, baking powder, 1 tsp cinnamon, and salt together for the dough in a bowl; set aside.
- Cream butter, zest, and brown sugar in a bowl with a mixer until smooth. Add the eggs and vanilla; mix until incorporated. With the mixer on low speed, add the dry ingredients, blending just to incorporate; do not over mix.
- Trace a 16-x-9-inch rectangle on a sheet of parchment or wax paper. Pat the dough into the rectangle using your hands, then sprinkle half the cinnamon mixture over the dough.
- Beginning on a long side and using the paper to help you, roll the dough into a log. Dust the outside of the log with the remaining cinnamon mixture (I forgot to do this). Wrap log in plastic and chill for at least 3 hours.
- Preheat oven to 350 F; line two baking sheets with parchment paper.
- Slice chilled dough into 1/4-inch thick slices and arrange on prepared baking sheets, spacing 1 inch apart. Bake 10-12 minutes, or until golden brown. Let cookies cool on the pan for 5 minutes, then transfer to a rack.
- Combine icing ingredients in a bowl. Drizzle icing over cooled cookies, let stand at room temperature.
