CINNAMON SWIRL COOKIES

 

  • Cooking Time: 19 minutes
  • Servings:
  • Preparation Time: 20 minutes

Ingredients

  • 2 1/2 cups unbleached flour
  • you will need a bit more for rolling the dough
  • 1 tsp. salt
  • 1/2 tsp. baking soda
  • 1 cup softened butter
  • 1 cup white sugar
  • 1/4 tsp. grated orange zest
  • 2 large eggs
  • Filling:
  • 4 tbsp. softened butter
  • 1/2 cup light brown sugar
  • 1/2 cup dark brown sugar
  • 1/2 cup chopped walnuts, toasted
  • 1/2 tsp. cinnamon

Directions

  • Make the dough: Sift flour, salt and baking soda in a large bowl.
  • Beat butter, sugar and orange zest in a mixer on medium speed until smooth, about 3 minutes.
  • Beat in eggs on at a time.
  • Reduce speed and gradually add flour until just combined.
  • Divide dough in half and wrap each in plastic wrap and refrigerate for at least one hour or over night.
  • On a well floured surface roll dough into a rectangle of 10 X 12 inches. Transfer this onto a cookie sheet and refrigerate for about 10 minutes.
  • Make filling until crumbly. Crumble mixture evenly over rectangles.
  • Starting at long edge roll first rectangle into log and wrap in parchment paper and refrigerate for 1 hour or over night.
  • Preheat oven 350º.
  • Cut each long crosswise into 1/4 inch thick slices.
  • Transfer onto parchment lined cookie 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.

Notes

I was looking through a Martha Stewart Living magazine February 2009 and saw this cookie and decided to try it. Cinnamon and walnuts sounded like a great combo. These cookies are the best. However, they are a bit of a pain to make you have to keep putting it in the frig to get cold.

Categories: Cookies 

Author Credit: Martha Stewart

Website Credit: http://www.canadianbakertoo.blogspot.com/

Weekly Recipes and Cookbook Contests!

Need Inspiration? Click Here→Thank
You
Never Miss a Recipe! Sign Up For Our Emails!