Prep 15 mins
Cook 19 mins
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.
For The Dough
- 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
For The Filling
- 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
- 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).
- 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
- pliable, about 10 minutes.
- 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).
- 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.
I cheated and used store bought sugar cookie dough. Subbed almonds for the walnuts. Excellent cookie! Very pretty.