Cinnamon-Swirl Cookies

Photo by Dawn F.
Adapted from marthastewart.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from marthastewart.com

Ingredients

  • FOR THE DOUGH

  • 2 1/2

    cups all-purpose flour, plus more for surface

  • 1

    teaspoon salt

  • 1/2

    teaspoon baking soda

  • 8

    ounces (2 sticks) unsalted butter, softened

  • 1

    cup granulated sugar

  • 1/4

    teaspoon freshly grated orange zest

  • 2

    large eggs

  • FOR THE FILLING

  • 2

    ounces (4 tablespoons) unsalted butter, softened

  • 1/2

    cup light-brown sugar

  • 1/2

    cup dark-brown sugar

  • 1/2

    cup chopped walnuts, toasted (1 1/2 ounces)

  • 1/2

    teaspoon ground cinnamon

  • Directions

Directions

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 10-by-12-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 the 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 degrees. 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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