What a week! I've been so busy with the Oklahoma State Fair competitions! It was an exciting and busy experience where I had to bake three things in two days and put it up against several other veteran bakers. I swept up a handful of ribbons and I'm really proud of myself!
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| My first, second, and third place ribbons! |
So one of my contests was a cookie jar with a bunch of different cookies (some you've seen before) and decorated with the theme. Unfortunately, since it was my first time, the winners blew their cookie jars out of the park and mine was kind of left in the dust. Regardless, the cookies in the jar were really good and anyone who tried them during my trials loved the cookies.
This one is simple, it's a cinnamon roll cookie. It's similar to a shortbread cookie with a cinnamon sugar filling and a lovely powdered sugar glaze on top. This recipe has some wait times while you refrigerate and freeze the dough two separate times. So read the directions before you start, but you'll be sure to love the results!
Dough -
1/2 C powdered sugar
3/4 C unsalted butter, room temperature
1/2 tsp salt
1 + 1/2 tsp vanilla extract
1 + 1/2 C all-purpose flour
Cinnamon Filling -
1 large egg white
1 tbsp water
1/4 C granulated sugar
1 + 1/2 tsp ground cinnamon
Icing -
1 C powdered sugar, sifted
1/4 C heavy cream or whole milk
1 tsp vanilla extract
DIRECTIONS
1. In a bowl, mix together the sugar, butter, salt and vanilla until light and fluffy. Add in the flour and mix until the dough is fully combined. Form into into a ball and wrap with plastic wrap. Refrigerate for 1 hour.
2. Take out the dough and roll it into a rectangle 12 inches wide and about 9 inches long. I used a small cookie sheet to help me with the size and shape.
3. For the filling - in a small bowl mix together the egg white and water. In another bowl mix together the sugar and cinnamon. Using a brush, coat the dough with the egg white mixture and sprinkle the cinnamon sugar on top. Roll the dough up like a cinnamon bun and wrap and place in the freezer until firm.
4. Preheat the oven to 350 degrees F. Cover a large cookie sheet using parchment paper or a Silpat. Take the dough out of the freezer and slice into thin slices and bake for 12-15 minutes. Let them cool completely before icing.
5. For the glaze, mix the powdered sugar, cream/milk, and vanilla until smooth. Drizzle on top of the cookies.
1. In a bowl, mix together the sugar, butter, salt and vanilla until light and fluffy. Add in the flour and mix until the dough is fully combined. Form into into a ball and wrap with plastic wrap. Refrigerate for 1 hour.
2. Take out the dough and roll it into a rectangle 12 inches wide and about 9 inches long. I used a small cookie sheet to help me with the size and shape.
3. For the filling - in a small bowl mix together the egg white and water. In another bowl mix together the sugar and cinnamon. Using a brush, coat the dough with the egg white mixture and sprinkle the cinnamon sugar on top. Roll the dough up like a cinnamon bun and wrap and place in the freezer until firm.
4. Preheat the oven to 350 degrees F. Cover a large cookie sheet using parchment paper or a Silpat. Take the dough out of the freezer and slice into thin slices and bake for 12-15 minutes. Let them cool completely before icing.
5. For the glaze, mix the powdered sugar, cream/milk, and vanilla until smooth. Drizzle on top of the cookies.
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