Ciinnamon pinwheel swirls in a cinnamon dough and a vanilla icing.

Cinnamon Swirl Refrigerator Cookies

Ingredients:

Parchment paper or small amount of vegetable shortening for preparing baking sheets

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 (preferably whole milk)

Tip: Use standard measuring cups and spoons or scales for accurate measuring.

Directions:
         Dough:

1. In a large bowl of an electric mixer, combine butter and sugar; beat together until mixture is light and fluffy. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add eggs and vanilla; beat until thoroughly mixed. Add flour, baking powder, salt, and 1 teaspoon cinnamon; stir until mixed.
   
   
2. Pat dough into a 6 inch disc. Wrap in plastic wrap and refrigerate at least 2 hours.
   
   Filling:
3. In a small bowl, combine brown sugar and 2 tablespoons cinnamon. Set aside.
   
   Assembly:
4. 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.
   
   
5. Roll-up dough jelly-roll style, starting with a long side. Brush off any excess flour from the dough. Wrap in wax paper or plastic wrap and refrigerate until well chilled, at least 4 hours or overnight.
   
   
6. Preheat oven to 350 degrees F. Prepare 2 large baking sheets; lightly grease with shortening, or line with parchment paper, or line with a non-stick baking mat.
   
   Bake:  
7. Slice dough into ¼ inch slices and place 2 inches apart on baking sheets. Return remaining dough to refrigerator until ready to use.
   

Tip: My favorite tool to cut refrigerator cookies is a stainless steel dough scraper; simply push the dough scraper straight down into the cookie for straight cuts. Or use a small kitchen knife to slice the cookies.

Bake:

8. 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 with a metal spatula and place on a wire cooling rack to finish cooling.
   
   Icing:
9. In a small mixing bowl, combine confectioner’s 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
   
   TheBakingPan.com
   
   Recipe adapted from Taste of the South Magazine, 2007
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