Yield: 24 cookies
1½ cups powdered sugar, divided
6 ounces (1½ sticks) unsalted butter
½ teaspoon table salt
2½ teaspoons vanilla extract, divided
1½ cups all-purpose flour
1 egg white
1 tablespoon water
¼ cup granulated sugar
½ teaspoons cinnamon
¼ cup heavy cream
1. In a medium-sized mixing bowl, cream together ½ cup of the powdered sugar, the butter, the salt and 1½ teaspoons of the vanilla extract. Add the flour, stirring just enough to make a cohesive dough. Flatten the dough into a disk, wrap in plastic wrap and refrigerate at least 2 hours or until you’re ready to use it.
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2. On a piece of parchment or waxed paper, roll the dough into a 9-by-12-inch rectangle. In a small bowl, mix together the egg white and water. In a different small bowl, mix together the granulated sugar and cinnamon. Brush the dough with the egg white glaze. Sprinkle evenly with the cinnamon mixture.
3. Starting with the long edge, roll the dough into a log, sealing the edge. Wrap in plastic wrap or parchment and freeze until firm.
4. Preheat the oven to 350 degrees. grease 2 baking sheets or line with parchment paper. Remove the dough from the freezer and unwrap it. With a sharp knife, gently cut it into ½-inch slices. Transfer slices to the prepared baking sheets.
5. Bake for 12 to 15 minutes, until they’re a light golden brown. Transfer to a rack to cool.
6. When cookies are completely cool, sift the remaining 1 cup of powdered sugar into a medium-size bowl. Whisk the cream into the sugar to make a smooth glaze. Stir in the remaining 1 teaspoon vanilla. If not using immediately, cover with plastic wrap until ready to use, to prevent a crust from forming.
7. Drizzle or brush cookies with glaze.
Per serving: 120 calories; 6g fat; 4g saturated fat; 15mg cholesterol; 1g protein; 16g carbohydrate; 10g sugar; no fiber; 52mg sodium; 3mg calcium
Recipe from “The King Arthur Flour Cookie Companion”