Cinnamon-Sugar Roll Cookies
Basic Cookie Dough
1/2 cup salted and roasted mixed nuts, finely chopped
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
2 tablespoons butter
Chopped salted and roasted mixed nuts (optional)
Prepare a Basic Cookie Dough.
Between sheets of lightly floured waxed paper, roll dough into a 16×9-inch rectangle.
In a medium bowl, combine 1/2 cup mixed nuts, brown sugar, and cinnamon.
Cut in butter until mixture clings together.
Sprinkle mixture evenly over dough.
Starting from a long side, roll up dough tightly.
Wrap in plastic wrap or waxed paper.
Freeze about 2 hours or until dough is firm enough to slice.
Preheat oven to 375°F.
Line a cookie sheet with parchment paper.
Cut roll into 1/4-inch slices.
Place slices 2 inches apart on the prepared cookie sheet.
Bake in the preheated oven about 8 minutes or until edges are lightly browned.
Cool on cookie sheet for 2 minutes.
Transfer cookies to a wire rack; cool.
Drizzle cookies with Vanilla Glaze.
If desired, sprinkle with additional chopped mixed nuts.
Makes about 60 cookies.
To Store: Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
Vanilla Glaze: In a small bowl, stir together 1 cup powdered sugar and 1 teaspoon vanilla. Stir in enough milk (3 to 4 teaspoons) to make a glaze of drizzling consistency.
Basic Cookie Dough Recipe:
In a large bowl, combine 1/4 c. butter (softened), 1/4 c. shortening, and 2 ounces cream cheese (softened).
Beat with an electric mixer on medium to high speed for 30 seconds.
Add 1 c. brown sugar, 1/2 tsp. baking powder, 1/2 tsp. salt, 1/2 tsp. ground cinnamon, and 1/4 tsp. ground nutmeg.
Beat until combined, scraping bowl occasionally.
Beat in 1 egg and 2 tsp. vanilla until combined.
Beat in as much of the 2-1/2 c. all-purpose flour as you can with the mixer.
Using a wooden spoon, stir in any remaining flour.
Makes about 2-3/4 cups dough.