Last weekend at the grocery store, as I waited at the self-checkout, I spotted a Better Homes & Gardens fall baking magazine. Flipping through, I saw chapters on maple, cobblers, whole grain treats, apples, cinnamon, and peanut butter…and I simply had to get it.
The next time I make this recipe, I’ll remember to leave about 1/4 inch of dough uncovered to make a seal; I had a hard time getting my dough to stick together because I spread my cinnamon-sugar mixture all the way to each edge, which I’m sure I wasn’t supposed to do. Oh well. The cookies were delicious anyway! I added a bit of vanilla extract to the icing for a richer flavor, but you could certainly leave it plain. These cookies are also delicious without the icing, so you could skip that step if you prefer (see the photo below).
For the cookies
- 1 cup butter, softened
- 2/3 cup sugar
- 1/2 teaspoon salt
- 1 egg
- 1 tablespoon vanilla extract
- 2 cups flour
- 1 egg, lightly beaten
- 1/2 cup packed light brown sugar
- 2 teaspoons cinnamon
For the icing
- 2 ounces cream cheese, softened
- 1 tablespoon butter, softened
- 3/4 cup powdered sugar
- 2 teaspoons vanilla extract
- About 2 teaspoons milk
In a mixing bowl fitted with the paddle attachment, beat butter on medium speed for about 30 seconds. Add sugar and salt and beat on medium speed for 2 minutes, scraping the bowl a few times.
Beat in 1 egg and vanilla, then beat in flour.
Wrap dough in plastic and chill until easy to handle, about 30-60 minutes.
In a small bowl, stir together brown sugar and cinnamon until well-blended.
On a lightly floured surface, roll out dough to a 15 x 10 rectangle. Brush with lightly beaten egg and sprinkle with cinnamon sugar, leaving about 1/4 inch edge of the far end to make a seam. Roll up from the long end closest to you to make a log; cover with plastic wrap and freeze for about 30 minutes, until firm enough to slice.
Preheat oven to 375 degrees. Line three cookie sheets with parchment.
Remove cookie log from freezer and slice into 1/4 inch slices; place about 2 inches apart on the prepared cookie sheets.
Bake for 8-11 minutes, until edges are very light brown. Remove from oven and cool on the cookie sheet for a few minutes, then remove to a wire rack to cool completely.
To make the icing, beat cream cheese and butter in a mixer fitted with the paddle attachment until smooth. Add powdered sugar and beat well; add vanilla extract, then add milk about 1/2 teaspoon at a time until you have an easily spreadable consistency.
Frost cookies and place in the refrigerator to set the icing; store iced cookies between sheets of waxed paper in airtight containers in the fridge for up to 3 days.
Makes about 40 cookies.