Ingredients
¾cupbutter,(1½ sticks), softened
¾cupgranulated sugar
¼cuppowdered sugar
2large eggs
1tspvanilla
3cupsall-purpose flour
1tspbaking powder
½tspsalt
6tbspbutter,softened
1cuplight brown sugar,packed
1tspcinnamon
4ozcream cheese,softened to room temperature
½cuppowdered sugar
1tspvanilla
2tbspmilk
Preparation
Cream the butter, sugar and powdered sugar until light and fluffy.
Add the eggs and vanilla; mix well.
Add the flour, baking powder and salt until just combined.
Press down into a bowl and top with saran wrap.
Refrigerate for at least 1 hour.
Preheat oven to 350 degrees F.
Cut dough into four pieces.
Roll out the first piece into a large rectangle, about ¼-inch thick.
Spread 1½ tablespoons of butter over it, then add 4 tablespoons of brown sugar, and sprinkle ¼ teaspoon of cinnamon.
Roll it up, like you would a cinnamon roll.
Using a thread, cut the cookies into ¾-inch discs by pulling the thread under the log and crossing it, and pulling tight. Place the sliced cookies onto a baking sheet.
Bake for 7 to 9 minutes.
Mix the glaze ingredients, pour into a ziploc bag.
Snip a tiny bit off one edge of the bag and pipe a zig zag pattern on the cookies.
Let the icing dry.
