Cinna-spin Cookies

By melanieroe

Prep Time: 1 hour 10 min
Total Time: 1 hour 10 min
Makes: 2 1/2 dozen cookies

Nutrition Information:
1 Cookie: 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 Percent Daily Value*: 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.

Ingredients

• Cookies:
• 1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
• 1/2 teaspoon ground cinnamon
• 1/2 cup butter or margarine, softened
• 1 egg, slightly beaten
• 1 tablespoon ground cinnamon
• Glaze:
• 1 cup powdered sugar
• 2 tablespoons milk
• 1/4 teaspoon vanilla

Details

Servings 3
Adapted from bettycrocker.com

Preparation

Step 1

1. Heat oven to 375°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.
High Altitude (3500-6500 ft): Decrease butter to 1/3 cup.

Success
To drizzle the glaze easily, place glaze in a small food-storage plastic bag, snip off a small corner of the bag and squeeze to drizzle glaze over cookies.