I have a cookie cookbook called The Cookie Bible. After purchasing it, I promptly didn't use it; so, I recently had my dad pick out several cookies he wanted to try. The cookie for this week is cinnamon roll cookies. This is a refrigerated cookie that is rolled. It turned out really good. In fact, I was told that Monday night, Daddy very dramatically slammed the cookie container shut, slid it away from him and said, "I could eat ALL of those!" My mom's comment, before she knew the name, was "It tastes like eating a cinnamon roll." I'd say these were a success.
Cinnamon Roll Cookies
1 cup butter flavor Crisco shortening (I used regular flavor)
1 cup firmly packed brown sugar
2 large eggs
1 teaspoon vanilla
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
4 Tablespoons granulated sugar
1 Tablespoon cinnamon
Combine shortening and sugar and beat at medium speed until well blended. Beat in eggs and vanilla until well blended. Combine flour, baking powder, salt, and cinnamon. Add to creamed mixture; mix well. Turn dough onto a sheet of waxed paper. Spread into a 9X6 inch rectangle (mine was larger) using a rubber spatula. Sprinkle 4 Tablespoons sugar mixutre to within 1 inch of edges. Roll up jelly-roll style into log (be careful not to let dough crack). Dust with remaining sugar mixture. Wrap tightly in plastic wrap; refrigerate 4 hours or overnight (I did overnight).
Heat oven to 375 F. Spray cookie sheet (or use baking stone) with cooking spray. Slice dough 1/4 inch thick. Place on prepared sheets. Bake for 8 minutes or until lighty browned on top. Cool on cookie sheets 4 minutes; transfer to cooling racks.