Cinnamon Roll Cookies

Ingredients:

Cinnamon Mixture
1/4 cup (50 mL) granulated sugar
1 tbsp (15 mL) ground cinnamon
Cookie Dough
1 stick/1 cup (250 mL) CRISCO® All-Vegetable Shortening Sticks
1 cup (250 mL) packed light brown sugar
2 (2) large eggs, lightly beaten
1 tsp (5 mL) vanilla extract
3 cups (750 mL) ROBIN HOOD® All Purpose Flour
2 tsp (10 mL) baking powder
1/2 tsp (2 mL) salt
1 (1) ground cinnamon

Directions:

Cinnamon mixture:
1. In a small bowl, combine granulated sugar and cinnamon; mix well. Set aside.
Cookie dough:
2. In a large bowl, combine shortening and brown sugar; beat at medium speed until well blended. Beat in eggs and vanilla extract until well blended.
3. In a separate bowl, combine flour, baking powder, salt and cinnamon; add to shortening mixture; mix well.
4. Turn dough onto sheet of waxed paper. Spread dough into 14 x 10-inch (36 x 26 cm) rectangle using rubber spatula or finger tips. Sprinkle with1/4 cup (50 mL) cinnamon mixture to within 1 inch (2.5 cm) from long edge. Roll up jelly-roll style, lengthwise, into log, using paper to help shape. Dust log with remaining cinnamon mixture. Wrap tightly in plastic wrap; refrigerate 4 hours or overnight.
5. Heat oven to 350°F (180°C). Grease or line baking sheets with parchment paper.
6. Slice dough 1/4 inch (5 mm) thick. Place on prepared baking sheets.
7. Bake 18-20 minutes or until lightly browned on top. Cool on baking sheets 4 minutes; transfer to cooling racks to cool completely.

Note:

1. Kitchen Hint: Be careful when working with this dough. Since it is a stiff dough, it can crack easily when it is rolled. Roll the dough slowly and smooth any cracks with your finger as you go.

Featured Products:

All-Vegetable Shortening Sticks

Robin Hood All Purpose Flour