Ingredients:
Dough:
1 cup unsalted butter, room temperature
½ cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
3 cups all-purpose flour, plus additional for work surface
2 teaspoons baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
Filling:
1 cup firmly packed light brown sugar
2 tablespoons ground cinnamon
Icing:
2 ½ cups confectioners (powdered) sugar
2 tablespoons unsalted butter, melted
1 teaspoon pure vanilla extract
3 to 4 tablespoons milk
Directions:
Dough:
- In a large bowl, combine butter and sugar; cream together until mixture appears light and fluffy. Add eggs and vanilla; beat until thoroughly mixed. Add flour, baking powder, salt, and 1 teaspoon cinnamon; stir until mixed.
- Cover dough and refrigerate at least 2 hours.
Filling:
- In a small bowl, combine brown sugar and 2 tablespoons cinnamon. Set aside.
Assembly:
- On a lightly floured surface, roll dough into a rectangular shape and a ¼ inch thickness. Sprinkle brown sugar cinnamon filling mixture evenly over dough and press lightly into the dough with your fingers.
- Roll-up dough jelly-roll style, starting with a long side. Brush off any excess flour from the dough. Wrap in wax paper and refrigerate until well chilled, at least 4 hours or overnight.
Bake:
- Preheat oven to 350 degrees F. Lightly grease baking sheets, or line baking sheets with parchment paper.
- Slice dough into ¼ inch slices and place 2 inches apart on baking sheets. Return remaining dough to refrigerator until ready to use. Bake 9 minutes or until cookies are set and the edges are just barely browned. Remove from oven and let cookies cool on baking sheet one minute. Remove cookies from baking sheets and finish cooling on wire racks.
Icing:
- In a small bowl, combine confectioners sugar, butter, and vanilla; stir until mixed. Add enough milk so the mixture is a good drizzling consistency; stir until smooth. Drizzle on cooled cookies.
Makes about 6 dozen cookies
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