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1
recipe Basic Cookie Dough (see recipe below)
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1/2
cup salted and roasted mixed nuts, finely chopped
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1/4
cup packed brown sugar
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1/2
teaspoon ground cinnamon
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2
tablespoons butter
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Vanilla Glaze (see recipe below)
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Chopped salted and roasted mixed nuts (optional)
1. Prepare Basic Cookie Dough. Between sheets of lightly floured waxed paper, roll dough into a 16x9-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.
2. Preheat oven to 375 degrees 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.
3. 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.
- Storage 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.
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1
cup powdered sugar
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1
teaspoon vanilla
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3
- 4
teaspoons milk
In a small bowl, stir together powdered sugar and vanilla. Stir in enough milk to make a glaze of drizzling consistency.
Yield: about 2-3/4 cup dough
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1/4
cup butter, softened
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1/4
cup shortening
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2
ounces cream cheese, softened
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1
cup brown sugar
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1/2
teaspoon baking powder
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1/2
teaspoon salt
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1/2
teaspoon ground cinnamon
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1/4
teaspoon ground nutmeg
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1
egg
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2
teaspoons vanilla
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2 1/2
cups all-purpose flour
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In a large bowl, combine butter, shortening, and cream cheese. Beat with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking powder, salt, cinnamon, and nutmeg. Beat until combined, scraping bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Makes about 2-3/4 cups dough.
Top Brands
The cookies taste great but...... They didnt stay round and when I went to put them on the pan or take them off they fell to bits. I took the log and smashed it all together and made balls. They stay in ball form so they need an extra min to cook and I used eggnog instead of milk for the drizzle(it takes a lot of eggnog because it's so thick).
12/21/2011 06:23:23 AM Report AbuseThese cookies have absolutely no flavor; not even remotely sweet! I prepared as directed; sliced and they crumbled and fell apart; could not get them shaped round as the dough is not soft; could not get 60 cookies because you can't slice them too thin as they crumble. I sprinkled a sugar/cinnamon mix on the top after the glaze. Too much time and effort for a cookie that is tasteless. Very disappointed!
12/14/2011 11:01:59 PM Report AbuseThese completely fell apart when I rolled them, and then again when I baked them. A waste of my time.
12/12/2011 09:30:30 PM Report AbuseGood flavor, easy to handle. I rolled the dough between 2 sheets of parchment paper. I then took off the top piece of parchment and used the bottom sheet to pull lightly on the dough as I rolled. This created a tight rolled spiral.
12/9/2011 04:06:07 PM Report AbuseThe cookies has a good flavor and consistency, but they fell completely apart when I cut them and were very fragile when baked. Cookie exchange? I don't think so. Crumb topping? Maybe.
12/7/2011 03:22:57 PM Report Abuse