Cinnamon Spiral Cookies

From the kitchen of One Perfect Bite...I've had this recipe for a while now, but I don't use it as often as I should. It makes cookies that will have  your socks going up and down, but the thought of a multi-step recipe wears me out before I get my apron on and they have become an occasional treat. That's pure foolishness on my part because the steps are not that difficult to execute. Getting started is. To make a long story short, I needed a cookie that would be appropriate for an afternoon tea. I also wanted my contribution to the tea table to be a standout, in flavor if not appearance. This cookie's time had come. These spirals have the added advantage of being good travelers and they generally get to their destination in one piece. While chilling the cookie dough takes some time, the dough can be made in about 30 minutes and once the cookies are made, they will stay fresh for several days if they are stored in an airtight container. I do hope you'll give this recipe a try. It comes from The Culinary Institute and it is foolproof. Here is how the spirals are made.


Cinnamon Spiral Cookies...from the kitchen of One Perfect Bite courtesy of Culinary Institute

Ingredients:
Cookie Dough
1/2 pound (2 sticks) unsalted butter
1/3 cup granulated sugar
3/4 cup confectioners' sugar
1/2 teaspoon salt
1-1/2 teaspoons grated orange zest
1 teaspoons vanilla extract
1 egg
2-1/4 cups all-purpose flour
Cinnamon Smear
5 tablespoons  plus 2 teaspoons  (3/4 stick) unsalted butter, soft
1/4 cup packed light brown sugar
1-1/2 teaspoons light corn syrup
1 tablespoon ground cinnamon
2 tablespoons all-purpose flour
1/2 teaspoon  salt
1/2 teaspoon vanilla extract
Icing
1/2 cup confectioners' sugar
2 tablespoons light corn syrup
1 teaspoon vanilla extract
1 teaspoon water

Directions
1) To make cookie dough: In bowl of a stand mixer fitted with the paddle attachment, cream butter, sugars, salt, orange zest, and vanilla on medium speed until light and fluffy, 4 to 5 minutes.
     Add egg, scraping down the bowl after it's fully incorporated.
     Reduce speed to low. Add flour all at once and mix just until combined, about 1 minute.
     On a lightly floured surface, roll out the dough to a square about 12 x 12 inches.
2) To make cinnamon smear: In  bowl of a stand mixer fitted with  paddle attachment, mix all ingredients on medium speed until smooth, about 2 minutes. Scrape down the bowl as needed.
    Spread smear on dough and roll up into a tight log. Wrap log in plastic wrap and freeze until firm, 15 to 20 minutes.
    While the dough is firming up, preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.
     Using a sharp knife, cut  log into 1/4-inch-thick slices. Transfer cookies to prepared baking sheets, spacing them about 1-1/2 inches apart.
     Bake until golden around edges, 12 to 14 minutes. Rotate and switch baking sheets as necessary for even baking.
     Allow cookies to cool for a minute on the baking sheets then transfer, using a spatula, to a cooling rack and allow to cool completely.
3) To make icing: Combine all ingredients in a small bowl. Lightly brush a thin layer on surface of each cooled cookie. Let set before serving. Store in an airtight container. Yield: 4 dozen cookies.

                    

                                     Older Posts

                 One Year Ago Today:                                                          Two Years Ago Today:

               Fig and Hazelnut Bread                                                      Menu for Week of 8-25-2014

                Three Years Ago Today:                                                    Four Years Ago Today:

                           Orzo Salad                                                            Scandinavian Shrimp Salad