CINNAMON BUN CRUNCH ICEBOX COOKIES
FOR THE DOUGH:
1/4 cup stick margarine or butter, softened
1/3 cup sugar
1/3 cup packed brown sugar
1 large egg white
1 teaspoon vanilla
1 1/4 cups flour
1/4 teaspoon baking soda
1/4 teaspoon salt
FOR THE FILLING:
2 tablespoons liquid honey
2 tablespoons packed brown sugar
1/2 teaspoon cinnamon
2 tablespoons finely chopped walnuts or pecans
FOR THE VANILLA DRIZZLE (optional):
1 cup confectioner's sugar
2 tablespoons milk
1/2 teaspoon vanilla
In a medium bowl, beat margarine, sugar and brown sugar with an electric mixer for 1 minute, until well combined. Beat in egg white and vanilla until smooth.
In a small bowl, combine flour, baking soda and salt. Add to the sugar mixture and stir by hand just until you have a soft dough.
Roll the dough between two sheets of waxed paper into a 12-inch square. Place on a cookie sheet in the fridge for about 30 minutes or in the freezer for about 15 minutes.
Remove dough from the fridge and peel off the top layer of waxed paper.
Drizzle honey evenly over the dough, then sprinkle with brown sugar, cinnamon and nuts, going almost to the edges. Gently roll into a log, peeling back the bottom paper as you go. Wrap in waxed paper or plastic wrap and freeze for 3 hours, or up to 3 months.
WHEN READY TO BAKE:
Preheat oven to 350 degrees F.
Slice the log into 1/4-inch slices and place 1-inch apart on a cookie sheet that has been sprayed with non-stick spray.
Bake for 12-15 minutes, until pale golden. Let cool on the sheet for a few minutes before transferring to a wire rack to cool.
If you like, drizzle the cooled cookies with Vanilla Drizzle made by mixing 1 cup confectioner's sugar with 2 tablespoons milk and 1/2 teaspoon vanilla.
Per cookie: 52 calories, 1.5 g fat (0.2 g saturated fat, 0.9 g monounsaturated fat, 0.3 g polyunsaturated fat), 9.1 g carbohydrates, 0 mg cholesterol, 44.2 mg sodium, 0.2 g fiber, 26% calories from fat.
Makes 3 dozen cookies
Source: One Smart Cookie by Julie Van Rosendaal
FOR THE DOUGH:
1/4 cup stick margarine or butter, softened
1/3 cup sugar
1/3 cup packed brown sugar
1 large egg white
1 teaspoon vanilla
1 1/4 cups flour
1/4 teaspoon baking soda
1/4 teaspoon salt
FOR THE FILLING:
2 tablespoons liquid honey
2 tablespoons packed brown sugar
1/2 teaspoon cinnamon
2 tablespoons finely chopped walnuts or pecans
FOR THE VANILLA DRIZZLE (optional):
1 cup confectioner's sugar
2 tablespoons milk
1/2 teaspoon vanilla
In a medium bowl, beat margarine, sugar and brown sugar with an electric mixer for 1 minute, until well combined. Beat in egg white and vanilla until smooth.
In a small bowl, combine flour, baking soda and salt. Add to the sugar mixture and stir by hand just until you have a soft dough.
Roll the dough between two sheets of waxed paper into a 12-inch square. Place on a cookie sheet in the fridge for about 30 minutes or in the freezer for about 15 minutes.
Remove dough from the fridge and peel off the top layer of waxed paper.
Drizzle honey evenly over the dough, then sprinkle with brown sugar, cinnamon and nuts, going almost to the edges. Gently roll into a log, peeling back the bottom paper as you go. Wrap in waxed paper or plastic wrap and freeze for 3 hours, or up to 3 months.
WHEN READY TO BAKE:
Preheat oven to 350 degrees F.
Slice the log into 1/4-inch slices and place 1-inch apart on a cookie sheet that has been sprayed with non-stick spray.
Bake for 12-15 minutes, until pale golden. Let cool on the sheet for a few minutes before transferring to a wire rack to cool.
If you like, drizzle the cooled cookies with Vanilla Drizzle made by mixing 1 cup confectioner's sugar with 2 tablespoons milk and 1/2 teaspoon vanilla.
Per cookie: 52 calories, 1.5 g fat (0.2 g saturated fat, 0.9 g monounsaturated fat, 0.3 g polyunsaturated fat), 9.1 g carbohydrates, 0 mg cholesterol, 44.2 mg sodium, 0.2 g fiber, 26% calories from fat.
Makes 3 dozen cookies
Source: One Smart Cookie by Julie Van Rosendaal
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