Cinnamon Roll Shortbread Cookies

By s_curtis444

Ingredients

• Cookie Dough
• 2 cups plus 4 tsp (500 mL plus 20 mL)
• all-purpose flour
• 1/2 cup (125 mL) sugar
• 1/4 tsp (1 mL) salt
• 3/4 cup plus 2 tbsp (175 mL plus 25 mL)
• unsalted butter, cool but not cold, cut into pieces
• 2 tbsp (25 mL) whipping cream
• Filling
• 1 tsp (5 mL) cinnamon
• 1 cup (250 mL) light brown sugar, packed
• 2 tbsp (25 mL) unsalted butter,
• room temperature
• 2 tbsp (25 mL) pure maple syrup
• 1 tbsp (15 mL) all-purpose flour

Preparation

Step 1

. For cookie dough, pulse all ingredients in a food processor until a rough crumbly texture. Keep blending until dough shapes into a ball. Divide into 2 pieces, wrap and set aside while preparing filling (do not refrigerate).

2. For filling, stir all ingredients together.

3. On a lightly floured work surface, roll out one piece of dough into an 8 x 12-inch (20 x 30-cm) rectangle. Spread half of filling evenly over rectangle. Roll up cookie dough in the style of cinnamon rolls, from the long side. Repeat with second piece of dough, wrap each and chill for 2 hours.

4. Preheat oven to 350°F (180°C).

5. Line a baking tray with parchment paper. Slice cookie rolls into ¼-inch (5-mm) slices and lay an inch (2.5 cm) apart on prepared baking tray. Bake for about 15 minutes, until cookies barely start to turn golden. Cool cookies completely on tray before removing.

6. Cookies can be stored for up to 10 days in an airtight container.


Makes about 6 dozen