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Prep Time: 15 Minutes Cook Time: 19 Minutes |
Ready In: 34 Minutes Servings: 4 |
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These dainty spiral cookies are inspired by classic cinnamon rolls that swap sticky yeast bread for more manageable trappings but retain the intoxicating, iconic stripes of sugar and spice. I found this in Martha Stewart Living magazine. I have not tried this recipe, but I'm posting it for safe keeping. Ingredients:
2 1/2 cups all-purpose flour, plus more for surface |
1 teaspoon salt |
1/2 teaspoon baking soda |
8 ounces unsalted butter, softened (2 sticks) |
1 cup granulated sugar |
1/4 teaspoon freshly grated orange zest |
2 large eggs |
2 ounces unsalted butter, softened (4 tbl) |
1/2 cup light brown sugar |
1/2 cup dark brown sugar |
1/2 cup chopped walnuts, toasted (1 1/2oz) |
1/2 teaspoon ground cinnamon |
Directions:
1. Make the dough: Sift flour, salt, and baking soda into a large bowl. Beat butter, sugar, and orange zest with a mixer on medium speed until smooth, about 3 minutes. Beat in eggs. Reduce speed to low. Add flour mixture gradually, and beat until just combined. Divide dough in half, wrap each half in plastic, and refrigerate for 1 hour (or overnight).
2. Turn half the dough onto floured parchment. Roll into a 10x12-inch rectangle, then trim edges straight. Repeat with remaining half of dough. Transfer rectangles on parchment to a baking sheet, and refrigerate until firm but
3. pliable, about 10 minutes.
4. Make Filling: Mix all the ingredients in a small bowl until well combined. Crumble mixture evenly over rectangles. Starting on a long side, roll 1 rectangle into a log, and wrap it in the parchment. Repeat with remaining rectangle. Refrigerate logs for 1 hour (or overnight).
5. Preheat oven to 350. Cut each log crosswise into 1/4-inch thick slices. Transfer to parchment-lined baking sheets, and bake until edges are golden brown, about 19 minutes. Let cool on sheets on wire racks. Cookies will keep, covered, for up to 3 days.
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