Cinnamon Roll Cookies… with MY icing solution

For those of you that have read my blog about me vs my kitchen (if you haven’t, do! it’s an epic tale…), here is the recipe for the cookies in that blog.

Cinnamon Roll Cookies

(Taste of Home, Oct/Nov 2010… with my changes)

1 cup butter, softened
1 3/4 cups sugar, divided
3 egg yolks
1 tbsp vanilla
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 tsp cream of tartar
1 tbsp cinnamon

Cream butter and 1 1/4 cups sugar until light and fluffy, beat in egg yolks, 1 tbsp honey and vanilla. Combine flour, baking powder, salt and cream of tartar and gradually add to creamed mixture. Mix well.

Make cinnamon-sugar mixture with the remaining sugar and cinnamon. Take tbsp-sized globs of dough, roll into a 6-inch rope, roll in cinnamon-sugar, then coil into a spiral. This can get sort of tricky because the dough is soft. The cookies will be a bit bigger then silver-dollars, but smaller than the base of a coffee mug. Place on greased cookie sheet (or, if you prefer less clean-up, use parchment paper on a cookie sheet) and bake at 350 degrees for 8-10 minutes.

Caramel Icing

(Mom’s Recipe)

1/2 stick butter
1/2 cup brown sugar
1/8 cup of milk
1 cup powdered sugar

Melt butter in a small saucepan. Add brown sugar and boil for 2 minutes (make sure you stir this or it will burn!). After it has boiled for two minutes, add milk. Bring to boil. Remove from heat, cool for one minute, then add powdered sugar. Immediately drizzle over the cooled cookies! If it starts to harden before you finish drizzling, re-heat on the stove for a minute or so (while stirring!) and then drizzle again.


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