Cinna-spin Cookies
Recipe from
Betty Crocker
Prize-Winning Recipe 2008! Try a new spin on sugar cookies that's fun for kids to shape and tastes like snickerdoodles.
Servings:
2 1/2 dozen cookies
Prep Time:
1 hr 10 mins
Total Time:
1 hr 10 mins
Ingredients
Cookies
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1 pouchBetty Crocker® sugar cookie mix (1 pound 1.5 ounces)see savings
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1/2 teaspoonground cinnamonsee savings
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1/2 cupbutter or margarine, softenedsee savings
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1egg, slightly beatensee savings
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1 tablespoonground cinnamonsee savings
Glaze
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1 cuppowdered sugarsee savings
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2 tablespoonsmilksee savings
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1/4 teaspoonvanillasee savings
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Directions
1.
Heat oven to 375 degrees F. In large bowl, mix cookie mix and 1/2 teaspoon cinnamon. Stir in butter and egg until soft dough forms.
2.
On piece of waxed paper, shape 1 tablespoon cinnamon into a line about 5 inches long. Using floured fingers, shape 1 tablespoon of dough into a rope 5 inches long. Press one side of dough rope into cinnamon.
3.
On ungreased cookie sheet, coil dough rope tightly, cinnamon side facing center, into cinnamon-roll shape. Press end of rope into roll to seal. Repeat with remaining dough. Place cookies 2 inches apart on cookie sheets.
4.
Bake 7 to 10 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.
5.
In small bowl, mix glaze ingredients until smooth. Drizzle over cookies.
Tip:
High Altitude (3500-6500 ft): Decrease butter to 1/3 cup.
Nutrition information
Per serving: Calories 110 (Calories from Fat 45); Total Fat 5g (Saturated Fat 2 1/2g, Trans Fat 1/2g); Cholesterol 15mg; Sodium 70mg; Total Carbohydrate 17g (Dietary Fiber 0g, Sugars 11g); Protein 1g. Daily Values: Vitamin A 2%; Vitamin C 0%; Calcium 0%; Iron 0%. Exchanges: 1/2 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 1 Fat. Carbohydrate Choices: 1.
Percent Daily Values are based on a 2,000 calorie diet
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