Prepare dough In a medium-sized mixing bowl, cream
together the sugar, butter, salt and vanilla. Add
the flour, stirring to make a cohesive dough.
Flatten the dough into a disk, wrap it in plastic
wrap, and refrigerate until you’re ready to use it.
Roll the dough Transfer chilled dough to a lightly
floured piece of parchment or waxed paper. Roll it
into a 9×12-inch rectangle. In a small bowl, whisk
together egg white and water until foamy. Brush
onto rolled out dough. In another small bowl,
whisk together sugar and cinnamon. Sprinkle it
evenly over the dough. Starting with a long edge,
carefully roll the dough into a log, sealing the
edge if dough sticks to parchment, gently use a
metal spatula to guide it off of the paper. Wrap
in plastic wrap or parchment, and freeze until
firm.
Bake the cookies Preheat oven to 350°F. Lightly
grease or line with parchment two cookie sheets.
Remove the dough from the freezer and unwrap it.
Using a sharp knife, gently cut it into ½-inch
slices. Transfer them to the prepared baking
sheets. Bake the cookies for 12 to 15 minutes,
until they’re a light golden brown. Remove them
from the oven and transfer to a rack to cool.
Ice the cookies- Sift or strain the powdered sugar
into a medium-sized bowl to remove any lumps. Whisk
the cream into the sugar to make a smooth icing.
Drizzle or spread icing onto cookies or serve
alongside in a bowl for dipping.
Originally Submitted
4/23/2011
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