These are very easy to make. As you can see by the picture (and the picture of the recipe is SUPPOSED to look like in the background...) they might not turn out very pretty. I tried swirling the cinnamon layer like they did, but it just didn't work and next time I'm going to drizzle it on top rather than smearing it all together... I obviously need to work on my swirling skills. They DO kind of look burnt orange though don't they?? Maybe I just found me some Longhorn cookies!
1/2 cup butter, softened
1 3 oz package cream cheese, softened
1 cup powdered sugar
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1 egg
1 1/2 tsp vanilla
2 1/3 cups all-purpose flour
cinnamon glaze and white glaze (instructions at the end)
1. In a large bowl, combine butter and cream cheese. Beat on medium speed for 30 seconds. Add powdered sugar, baking powder, salt, and cinnamon. Beat until combined, scraping bowl occasionally. Beat in egg and vanilla. Beat in as much flour as you can with mixer. Using a wooden spoon, stir in any remaining flour. Cover; chill 1 hour or until dough is easy to handle.
**This dough is going to have a weird consistency/feel to it when it's ready so don't be alarmed when it feels... weird. That's a good thing!
2. Preheat oven to 375. On a lightly floured surgace, roll out dough until 1/4 inch thick. Using a fluted round 3 1/2 inch cookie cutter (Iused a 1 1/2 inch so that I got more cookies out of it) cut out dough. Place cutouts one inch apart on an ungreased cookie sheet.
**These will not spread at all so you probably don't have to place them that far apart. And if you make them as small as I did you might be able to fit 4 rows of 4 on one sheet!
3. Bake for 8 to 10 minutes or until edges are very lightly browned. Cool on cookie sheet for one minute. Transfer to wire racks to cool.
4. Fill a small resealable plastic bag with cinnamon glaze. Snip off one small corner; set glaze aside. Spoon white glaze over tops of cookies, spreading almost to edges. Place cookies on a wire rack set over waxed paper. Drizzle cookies with cinnamon glaze. If desired, gently swirl a knife through glazes to marble (Reheat either glaze in the microwave if necessary). Let stand until set.
**Rather than filling the bag, you can use a fork to drizzle the cinnamon over it, just a side note :)
Cinnamon glaze: In a small saucepan, combine 1 cup cinnamon chips and 2 tsp shortening. Cook and stir over low heat until melted.
White glaze: In a small saucepan, combine 1 cup white chips and 2 tsp shortening. Cook and stir over low heat until melted. (glaze doesn't look like a word to me anymore...)
Storing instructions: Place cookies in a single layer in an airtight container (lay waxed or parchment paper between layers if you need to); cover. Store at room temp for up to 3 days or freeze for up to 3 months.
These are good at room temperature OR out of the fridge :)
ENJOY!!