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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 dozen 176g Recipe makes 5 dozen) |
||
| Calories 678 | ||
| Calories from Fat 190 | (28%) | |
| Amount Per Serving | %DV | |
| Total Fat 21.2g | 32% | |
| Saturated Fat 12.4g | 62% | |
| Monounsaturated Fat 5.6g | ||
| Polyunsaturated Fat 1.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 133mg | 44% | |
| Sodium 555mg | 23% | |
| Potassium 275mg | 7% | |
| Total Carbohydrate 112.3g | 37% | |
| Dietary Fiber 3.0g | 12% | |
| Sugars 52.9g | ||
| Protein 10.5g | 21% | |
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Ingredients
Filling
- 4 tablespoons granulated sugar
- 1 tablespoon cinnamon
Cookies
- 1/2 cup butter, softened
- 1 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
Directions
1
Filling: Stir together the sugar and cinnamon; set aside.2
Cookies: Cream the butter and brown sugar until well blended with an electric mixer on medium speed.3
Add the eggs and vanilla; blend well.4
Combine the flour, baking powder, salt, and cinnamon; add to butter mixture and blend well.5
Turn dough out onto a sheet of waxed paper; spread into a 9x6-inch rectangle using a rubber spatula.6
Sprinkle the cinnamon-sugar to within 1 inch from the edges.7
Roll dough up jelly-roll style.8
Roll in remaining cinnamon-sugar; wrap dough tightly in plastic wrap.9
Refrigerate at least 4 hours.10
Preheat oven to 350°F.11
Slice dough 1/4-inch thick; place 2 inches apart onto parchment-lined cookie sheets.12
Bake for 8 minutes or until golden on top.13
Cool for 4 minutes on the cookie sheets, then remove to racks and cool completely.
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- Course > Desserts > Cookies & Brownies
- Preparation > Time to Make
- Preparation > Number of Servings
- Occasion > Everyday
Featured Reviews for This Recipe
From: WyoGemini
On Jan 11, 2009
Wow, I was so disappointed in this recipe! First of all the dough didn't hold together, even after 4 + hours in the fridge. I followed another reviewers tip for adding more filling - another mistake, all it did was add to the crumble disaster. There was no way this recipe would make 5 dozen cookies, it barely made 2 dozen crumble piles on the cookie sheet. It tasted fine ... but we won't make this recipe ever again.
From: enigma535
On Nov 18, 2008
Very good, I did have a problem rolling them but it is just something that I have very little experience with so wasn't used to the stickiness. A little more time consuming for the soccer mom (me) but for the "Martha" mom, it is a great tasting presentation piece.
From: Fanged Menace
On Jun 5, 2005
Cinnamony goodness! The recipe made 30 1/4" cookies for me. More cinnamon-sugar mixture is required to get visible brown swirls — I'll try doubling that next time. Glaze is highly recommended. Making a half batch produces an equal number of cookies with a small diameter. Careful with baking — the cookies don't visibly change, so it's tempting to presume they are not done and leave them in the oven.
From: Pumpkie
On Dec 12, 2004
These cookies are soooo goood! They are easy to make and are wonderful for cookie trays. Its hard to keep away from them when they are warm! I drizzled a light glaze on them also thanks for sharing this recipe
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